Paula Deen Rum Raisin Blondies

Paula Deen rum raisin blondies take 1 hour 35 minutes, mostly for soaking, and use rum-soaked raisins, brown sugar and toasted walnuts to make a chewy, buttery dessert bar. Try this easy rum raisin dessert for potluck tables or holiday gatherings, since it's a one-bowl bake and makes 24 squares.

Soak the raisins in the dark rum for at least an hour before you start, because plump raisins keep the blondies moist and carry the rum flavor. Skip the soak and you get dry, chewy raisins with hardly any rum in the bar.

Paula stirs the batter by hand with melted butter instead of creaming it, so there's no mixer to haul out. She also has you cool the pan completely before cutting, and that wait is what gives you clean, firm squares instead of a gooey mess.

Paula Deen Rum Raisin Blondies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

230

kcal

Melted butter and brown sugar make a dense, chewy batter that bakes up golden with a crackly top. Toasted walnuts add crunch, and the rum-soaked raisins give every bite a deep, caramel-like sweetness.

Ingredients

• 1 cup raisins
  

• ½ cup dark rum
  

• 1 cup Butter, melted
  

• 2 cups firmly packed brown sugar
  

• 2 large eggs
  

• 1 tablespoon vanilla extract
  

• 2¼ cups All-purpose flour
  

• 1 teaspoon baking powder
  

• 1 cup chopped toasted walnuts
  

Directions

• Soak the raisins: Combine 1 cup raisins and 1/2 cup dark rum in a small bowl. Let them stand for at least 1 hour or up to 4 hours, then drain.
• Prep the pan: Preheat the oven to 350°F. Then spray a 13x9-inch baking pan with nonstick cooking spray so the blondies lift out easily later.
• Mix the base: Combine 1 cup melted butter and 2 cups firmly packed brown sugar in a large bowl. Add 2 large eggs and 1 tablespoon vanilla extract, then stir until the mixture is smooth.
• Add the dry ingredients: Combine 2 1/4 cups all-purpose flour and 1 teaspoon baking powder in a medium bowl. Gradually add it to the butter mixture, stirring just until combined.
• Fold in the mix-ins: Stir in 1 cup chopped toasted walnuts and the drained raisins. Then spoon the batter into the prepared pan and spread it evenly.
• Bake the blondies: Bake for 20 to 25 minutes, until the top is golden brown. Once they come out, let them cool completely before cutting into squares.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these blondies without the rum?

Yes, soak the raisins in warm apple juice or orange juice instead, since they plump up the same way. You'll lose the rum flavor, but the blondies still turn out moist and chewy.

How do I store leftover rum raisin blondies?

Keep them in an airtight container at room temperature for up to 3 days. Layer parchment between the squares so the tops don't stick together.

Can I make these ahead for a party?

Bake them a day ahead, let them cool completely, and cut them just before serving. They hold their texture well overnight, and the flavor deepens a little.

Do I need to toast the walnuts first?

Toasting is worth the few minutes because it brings out the nutty flavor and keeps the nuts crisp in a soft bar. Spread them on a sheet pan and bake at 350°F for about 8 minutes.

Why did my blondies turn out cakey instead of chewy?

Overmixing after the flour goes in is the usual cause, since it builds gluten and makes the bars puff up. Stir only until the flour disappears, and take the pan out as soon as the top is golden.