I sometimes forget how wonderful blondies are. In the bar cookies category, they are frequently over-shadowed by their showier relatives, the brownie family, and don’t get much attention. But a
good blondie is a wonderful thing – moist, chewy, and loaded with nuts and chocolate chips. They are more subtle than brownies, with the same deep caramelized brown sugar flavor that you find in
classic chocolate chip cookies. A shot of bourbon really perks them up, as does the addition of toasted walnuts and good quality chocolate chips (I love Ghirardelli’s 60% cacao morsels, which are
available in many supermarkets). If you want to bump up the chocolate factor even more, you could glaze them with a little ganache, or just increase the morsels to ¾ cup. But that might be moving too close to the neighbors, those spotlight-hogging Brownies.