Yield: Yields sixteen 2x3-inch blondies
Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
You can store the blondies, covered, at room temperature for up to 5 days.
I literally cover my raisins with rum and let them sit in the fridge for a couple of days. Then reduce it all down till there's just a bit of syrupy rum in the bottom before cooling them in the freezer while I melt the butter down. Incredibly delicious! Friends have paid me to make these for them and they're so easy to make!
An unusual bar cookie: like a cross between fruit cake and a blondie (brownie without chocolate). Like a fruit cake, it DEFINITELY tastes better after it sits: try a day or two later. Easy to make.
Sweet, but sooo good.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?