Meet our new go-to winter dessert, straight from the women behind the much-beloved New York City bakery, Ovenly: whisky and fig blondies. The whisky serves two very important purposes here: to soak the fruit (so they get plump and Scotch-y) and mix into the batter. The result is a tender, chewy blondie with caramelly, undeniably holiday-ready flavor. GET THE RECIPE ►► https://f52.co/33jbhjL

INGREDIENTS
3/4 cup dried Black Mission figs, chopped
1/2 cup dried currants
1 cup The Balvenie 14 Year Old Caribbean Cask
1 cup (2 sticks) unsalted butter, plus more for prepping the pan
2 cups all-purpose flour, plus more for prepping the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 cups (packed) light brown sugar
2 large, room-temperature eggs
2 teaspoons vanilla extract
1/2 cup unsweetened shredded coconut
1/2 cup roughly chopped raw pistachio nuts

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.