Chocolate Chip Blondies With Caramel-Bourbon Drizzle

From Cooking Light November 2006. The drizzle needs an hour to chill.

• Ready In: 46 mins
• Serves: 24

Ingredients

• Blondies

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup quick-cooking oats
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup  packed brown sugar
• 1⁄3 cup butter, softened
• 1⁄2 cup egg substitute
• 1  large egg, lightly beaten
• 1⁄3 cup  semisweet mini chocolate chips
• 1  teaspoon vanilla extract
•  cooking spray

• Drizzle

• 1⁄2 cup  packed brown sugar
• 1  tablespoon butter
• 1  tablespoon  whipping cream
• 1  teaspoon Bourbon

Directions

1. Preheat oven to 350°.
2. BLONDIES: Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
3. Place 1 cup sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed until well blended.
4. Add egg substitute and egg to sugar mixture; beat well.
5. Add flour mixture; beat just until combined.
6. Stir in chocolate chips and vanilla.
7. Spoon batter into a 9-inch square baking pan coated with cooking spray.
8. Bake for 25 minutes or until a wooden pick inserted into center comes out clean.
9. Cool on a wire rack.
10. DRIZZLE: Combine 1/2 cup sugar, 1 tablespoon butter, whipping cream, and bourbon in a medium saucepan over medium heat; bring to a boil.
11. Cook 1 minute, stirring constantly with a whisk.
12. Pour mixture into a bowl; chill 1 hour.
13. Drizzle bourbon mixture over blondies; cut into 24 bars.