A tipple of bourbon pairs nicely in these blondies, which get some crunch from walnuts.
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Combining a classic French technique (beurre noisette) with a totally American treat (the blondie) turns out to be a great idea.
A paler version of your classic brownie, Drunk Blondies earned their name with a couple spoonfuls of bourbon and two cups of brown sugar. Mixing in toasted coconut, pecans and chocolate chips yields a recipe that does the The Back in the Day Bakery Cookbook proud.