Recipes // Desserts // Boozy Fig Blondies

Boozy Fig Blondies


By Erin Patinkin and Agatha Kulaga

Makes One 9 x 13-inch pan, cut into 15 bars


  • Softened unsalted butter and all-purpose flour, for preparing the baking pan
  • ¾ cup chopped (into ¼-inch pieces) dried Black Mission figs
  • ½ cup dried currants
  • 1 cup whiskey or bourbon
  • 1 cup (8 ounces, 2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • 2 cups (packed) light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup roughly chopped raw pistachio nuts


  1. Place the figs and currants in a medium heatproof bowl.
  2. In a small saucepan, bring the whiskey to a low boil over medium heat. Pour the hot liquor over the figs and currants. Let them soak for at least 1 hour, and then drain the fruit in a colander or mesh sieve placed over a bowl and reserve the whiskey for later use.
  3. Preheat the oven to 350⁰F. Grease a 9 x 13-inch baking pan with softened butter and dust the pan with flour.
  4. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool.
  5. In a medium bowl, whisk together the flour, baking powder, salt, pepper and cloves.
  6. Pour the melted butter into a large bowl, and add the brown sugar. Whisk vigorously to combine. Add the eggs, vanilla extract and reserved whiskey, and whisk until smooth.
  7. Add the flour mixture to the butter-egg mixture. Use a spatula to mix until just combined, and then add the booze-soaked figs, currants and coconut.  Stir until fully incorporated.
  8. Spread the batter in the prepared baking pan, and sprinkle evenly with the pistachios.
  9. Bake for 33 to 35 minutes, or until a toothpick inserted in the center of the bars comes out clean. Cool completely before cutting the blondies into 15, approximately 3 x 2½-inch, rectangles (or whatever size you prefer).
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