As one reviewer says, these are the 'best damn baked-in-a-pan dessert recipe ever.'
1 tsp. baking powder, preferably aluminum-free2 large eggs, at room temperature¼ cup mini semisweet chocolate chipsPosition a rack in the middle of the oven and preheat the oven to 350°F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined.
Pour the batter into the prepared pan and smooth over the top with an offset spatula. Bake for 20 to 25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350°F.
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