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/33jbhjLINGREDIENTS3/4 cup dried Black Mission figs, chopped1/2 cup dried currants1 cup The Balvenie 14 Year Old Caribbean Cask1 cup (2 sticks) unsalted butter, plus more for prepping the pan2 cups all-purpose flour, plus more for prepping the pan1 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 teaspoon ground cloves2 cups (packed) light brown sugar2 large, room-temperature eggs2 teaspoons vanilla extract1/2 cup unsweetened shredded coconut1/2 cup roughly chopped raw pistachio nutsSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As 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.