What's good about these blondies: 1. A perfectly light and crispy shell with a deliciously gooey center. 2. Buttery -- but like a caramelized butter. 3. And bourbon.
*They are bourbon-heavy. Feel free to use half the bourbon the recipe calls for. If you do use all the bourbon, just know that they will be gooey. When I make brownies, I try to toe the line between underdone and perfect. There's so much liquid in this batter, you really can't overdo them. (Unless you forget about them in the oven and burn the heck outta them.)