Red Hot Mocha Blondies

Did you know we humans have devised a way to celebrate (or bring awareness to) something every. single. day? It probably won’t surprise you that most of these “national days” of celebration revolve around food.
Like this month (May) – in the first week alone we exalt in chocolate parfaits, lemonade, truffles (the confection, not the fungus-thing), chocolate custard, raspberry popovers, candied orange peel, orange juice, hoagies, (totally) chipotle, crepe Suzette, roast leg of lamb, and home-brewed beer. There’s a calendar and everything.
I hoped to celebrate National Truffle Day, but unfortunately my truffle filling failed at being what it was supposed to, even though it is delicious. I’m thinking of sandwiching it between some cookies… or eating it with a spoon.
I vote for the spoon.
As for next Monday, we are celebrating National Butterscotch Brownie Day!
Some of you may be asking yourself – what the hell is a butterscotch brownie? And chances are 50/50 you would be wrong. I know I was. Just hearing the word ‘butterscotch’ it brings to mind the yellow hard candies grandmas like to keep in their pockets. Ew. Just… no. This lady is not a fan of butterscotch. So I did a little research.
It turns out, butterscotch brownies are what are now popularly called blondies. Basically all butterscotch is is brown sugar and butter. There’s some other stuff, but those two ingredients are the base.
Now, to figure out why they are called ‘blondies’. I mean, I figure brownies are called such because they are brown, but blondies aren’t really blonde (or made from blondes as Wednesday Addams may ask). They are simply less brown.
Well, however you take it, they are amazingly delicious and totally customizable.
So here’s your base: equal amounts dark brown sugar (it is richer in flavor than the light) and flour, butter, eggs, vanilla, and salt. After that, it’s all up to you.
Red Hot Mocha Blondies

Preheat oven to 350Ā° F. Spray a 13X9 baking dish or use parchment paper.

  • 1 cup butter (2 sticks), melted
  • 2 cups dark brown sugar, firmly packed
  • 2 large eggs
  • 4 tbsp vanilla extract
  • 1/4 tsp salt
  • 3 packets (0.07 oz) instant coffee granules
  • 2 cups flour
  • 6 oz mini chocolate chips
  • 3.75 oz bottle cinnamon gems (aka red hots)
  1. In a medium bowl, stir together brown sugar and melted butter until smooth.
  2. Add eggs, vanilla, and salt. Stir to combine.
  3. Sprinkle in coffee and stir.
  4. Add flour a little at a time while stirring.
  5. Once all the flour is combined, fold in chocolate chips and red hots.
  6. Scoop batter out into dish and spread evenly.
  7. Bake 25-40 minutes or until toothpick inserted comes out clean. There seems to be some debate, so check at 25 minutes and go from there – I needed a total of 35 minutes)
  8. Set dish on trivets to cool. Let cool completely or you may have a soupy mess.
  9. Cut, serve, and enjoy! Keep leftovers in a clean, airtight container.
(I haven’t had a chance to experiment fully with these, but I read some recipes include baking powder. Something to keep in mind.)
How are you going to celebrate National Butterscotch Brownie Day? Try a batch of these – you won’t be sorry!

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