Can this be short and sweet? That’s what people want on a Saturday morning- am I right? (Unless Molly has a new post up – it’s a good morning when something from her pops into my RSS feed.)
So. I learned last week that bourbon blondies are my friend Gwendolyn‘s go-to recipe for ski trips and weekends with friends. That same day, chatting with my roomie about what we should buy/bake/pack for our weekend at the Food Bloggers of Canada conference (such a great event, if you have the opportunity to go next time, do!), Jan offered to bake a batch of drunk (bourbon) blondies – her go-to recipe for get-togethers, she said.
When two of my favourite food writing people have a go-to recipe, I need to try it. Right?
Gwendolyn’s, which call for 1/4 cup bourbon to an 8×8-inch pan of blondies, are decidedly boozy. Jan’s much less so, with just 2 Tbsp in a 9×13-inch pan; hers are subtle and buttery, delivering a gentle nudge rather than a kick. Both have their merits.
One is essentially a double batch of the other, with butterscotch chips in place of the chocolate. So what we have here is a sliding scale of bourbon – for an 8×8-inch pan you can add 1-4 Tbsp of bourbon, and all will work. Or double the recipe easily if you have more company to share them with.
Either way, I imagine a warm slab would make a delicious vehicle for a scoop of vanilla ice cream. Next time.