I have never been a real fan of blondies. I find them boring and one dimensional. So I had to as that great New Orleans chef, Emeril Lagasse said, kick it up a notch. The first challenge was to find the right blondie base and then come up with the ingredients that would give it the depth of flavor that I like in my baked goods. My philosophy on sweets is that less is more - that you should be able to have a small brownie that completely satisfies your palate. This blondie fills that bill.
As I said, the basis of this brownie had to be a rich blondie. I have found that the difference between a good blondie and an amazing mouth watering one is the use of two kinds of sugars - white and brown sugar. . When you use two kinds of sugar it adds depth to the flavor. Here is my blondie recipe: