maple brown sugar bourbon blondies

Besides the striking blonde color of these popular bar cookies, what makes a blondie a blondie? Is it the lack of chocolate or is it the addition of brown sugar and the butter? Or the maple or the bourbon? Definitely not the maple or the bourbon, but don't leave those out. Blondies have a dense texture, like a fudge brownie, neither gooey or cakey, we are not talking gooey bars here. My vote is on the just right combination of brown sugar and the butter in the batter, they're just not blondies without a firm whisking to thicken these necessary ingredients. Also the nuts, I prefer chopped pecans sprinkled on top. I've always been a fan of blondies, they are just so wholesome, almost a kind of health food. I followed the NYT recipe fairly closely, with a few changes, so here is the recipe.

Maple Brown Sugar Bourbon Blondies Ingredients and Recipe
Makes 16 bar cookies

1 stick or 1/2 cup unsalted butter, melted
3/4 cup brown sugar, packed

1/2 teaspoon sea salt

2 tablespoons maple syrup

1 large egg

1 teaspoons vanilla extract

2 tablespoons bourbon

1 cup all purpose flour

1/4 teaspoon baking powder

3/4 cup pecans, lightly chopped

Heat the oven to 350F

Grease or line an 8x8 pan with parchment

Combine the melted butter, sugar, salt, maple syrup, egg, vanilla and bourbon in a large bowl, whisk until a thick smooth batter forms. Stir in the flour mixed with the baking powder. Mix with a light hand until just combined and pour into the prepared pan. Sprinkle the chopped pecans evenly over the top. Bake for about 20-22 minutes or until bars are lightly browning and pulling away from the sides. Cool on a rack. Cut into squares.

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