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If April showers bring May flowers, a wet Spring weekend also provides just enough time indoors to knock out a batch of these…Brown Butter Bourbon Blondies.

I adjusted Phyllis Grant’s adaptation of Mark Bittman’s Butterscotch Brownies by adding a cup of coarsley chopped toasted walnuts and replacing 3 of the 4 teaspoons of vanilla with Bourbon. Now we’re talking…I should have made a double batch. You can find the original adaptaton here: http://food52.com/recipes/32350-brown-butter-blondies