Tipsy Tennessee Blonde BBs (Brown-Butter Brownies)
Oh goodness gracious, these are not going to last long when you get them out of the oven. Guess it's a blonde thing, but these might just be my favorite brownie . . . but then again, the Hatchie Bottom Brownies with Peanut Butter Mud are bodacious!
2/3 cup sweetened flaked coconut
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon cocoa powder
2 sticks butter
2 cups packed dark brown sugar
2 large eggs
1 tablespoon vanilla
3 tablespoons Jack Daniel’s whiskey
1/3 cup pecans, toasted and chopped
1/2 cup butterscotch chips
Toast the Coconut: Spread the coconut in a baking pan, and bake for 7 to 10 minutes in the oven at 350 degrees . Toss every couple of minutes to make sure it doesn’t get too brown. Set aside.
Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan, and line with parchment, letting the ends of the paper hang over two opposite edges of the pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, vanilla, and salt. Stir to blend until it gets smooth. Let cool 5 - 10 minutes (mixture will still be hot).
Stir in the eggs, vanilla and whiskey; stir in the flour mixture, adding it a 1/2 cup at a time. Stir in the pecans, coconut, and chips. Scrape the batter into the prepared pan, and smooth the top with a spatula. Bake for 20 to 25 minutes, until the top is golden brown. Cool the pan on a wire rack.
When the pan is completely cool, use the parchment paper to pull the blondies out of the pan. Cut them into bars, and dig in!