Maple Brown Sugar/Butter Peach Blondies w Bourbon Glaze

Total time ~55 mins  

For the Blondies

• 2 cups firmly packed brown sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, browned, melted and cooled
• ¼ cup bourbon
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• ¼ cup peach jam
• 1 cup fresh peaches, diced (about 1 medium peach)

For the Glaze

• 1½ cups powdered sugar
• ¼ cup maple syrup
• 1 tbsp bourbon

For the Blondies

• Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, letting the excess hang off of the sides of the pan.
• In a large bowl, whisk together the brown sugar, baking powder and salt. Gradually add the melted butter and stir until just combined.
• Stir in ¼ cup of bourbon and vanilla. Add the eggs one a time, whisking well after each addition. Stir in the flour until just combined.
• Fold in the peach preserves and then fold in ¾ cup of the diced peaches. Spread batter into the prepared pan and top with remaining ¼ cup of peaches.
• Bake until a wooden toothpick inserted into the center comes out with just a few moist crumbs, about 35 to 40 minutes. After 30 minutes of baking, you can cover lightly with a piece of aluminum foil to prevent over browning.
• Let cool completely on wire rack.

For the Glaze

In a medium bowl, stir together the powdered sugar, maple syrup and bourbon. Drizzle over cooled blondies.

Blondies can be stored in the refrigerator for up to 3 days, or frozen. Just make the glaze when you pull them out of the freezer.