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.
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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.
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