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.
