Do Blondies Have More Fun?

A few weeks ago M @ Betty Crapper hosted a fantastic stovetop espresso maker & Cuban coffee giveaway and I won!  I told M that I'd make my favorite coffee brownies using the goodies.  But first I had to sample the coffee on its own, following M's steps for making Cuban café.

M, my technique needs some work, but I enjoyed it!

Then I buzzed around the kitchen gathering up what I needed.

Because I drank all of the first pot, I had to make another pot of espresso for the brownie recipe which comes from the Silver Palate Good Times Cookbook, which I don't actually own.  So I don't know how in the world I came into possession of this recipe.  All I know is that I'm glad I did.  These are my favorite brownies.  And I looove me some gooey brownies.

I remember making these for a co-worker.  When she saw the recipe, she said, "I thought you said you were making brownies?"  These aren't brownies.  They're bloooondies."  You know, with the o drawn out like the slower she talks the better I'll understand.

Potato...potahto...they're freakin awesome whatever they are.

Technically these are blondies since the batter is not chocolate. 


Truth is I don't like the word blondie (though I like the singer).  I can't even bring myself to say the word since it implies not chocolate.  And not chocolate is something that does need to be said reeeal slooow around me.  Because I don't understand this not chocolate business.  I absolutely cannot eat something that resembles a brownie and not have chocolate...it comes in the form of chocolate chips here.


Turns out, the actual title of the recipe is Coffee Blond Brownies.  Which is something you hardly ever see.  I mean, it's usually a blondie or a brownie.

You just know people are whispering.

Blondie or brownie? 


Hmmm. 


In this case, I don't think the drapes really match the carp...whoa.  Hold on now.  I mean the title "blondie" doesn't really match the actual food since the chocolate chips get ooey and gooey enough to give off brownie vibes.

You'll see.

Mise en place for Coffee Blond Brownies:

dark brown sugar, butter, flour, baking powder, salt, coffee, eggs, vanilla, chocolate chips, pecans

Ok.  So I was supposed to use baking powder.  Grabbed the baking soda by mistake. 
I'd like to tell you that I noticed the mistake, but I didn't.
Didn't notice until I added the picture just now.
Didn't seem to make a difference. 

Some notes:* Please use dark brown sugar...even if you already have light brown sugar.  Promise?  I've tried them w/ light brown and they aren't nearly the same.

* For the coffee, the original recipe calls for 2 Tbsp instant coffee dissolved in 1 Tbsp water.  But I always add extra powder.
Or sometimes I use leftover strongly brewed coffee, like I did for today's batch.

Yeah, that's 1 pound of dark brown sugar

and 1 1/2 sticks of butter.

How can this not be good?

First melt the butter with the sugar in the microwave.

Then do this.

And this. 

Or this.

Then add the coffee to the brown sugar mixture.  Let it cool and add eggs and vanilla.  Mix in the flour, baking powder, and salt.  Add pecans and chocolate chips. 

Baking isn't too much my thing.  I find it messy and sometimes boring.

This recipe has all of these annoying separate steps.

And lots of separate dishes.

Which means more cleaning for me.

But the results are always worth it.

Gooey

Chewy

Buttery jolt of coffee and chocolate

Linked to:
Cookbook Sundays @ Brenda's Canadian Kitchen
Tip Day Thursday Carnival @ Around My Family Table
Saturday Party @ Recipes of A Cheapskate

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Coffee Blond Brownies
from the Silver Palate Good Times Cookbook

1 pound dark brown sugar (2 1/3 cups)
1 1/2 sticks unsalted butter (3/4 cup)
2 tablespoons strong instant coffee powder (see note)
1 tablespoon hot water
2 eggs
2 tablespoons vanilla extract (yes, 2 tablespoons)
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 cup semisweet chocolate chips

Preheat oven to 350. In a medium microwave safe bowl or saucepan, heat sugar and butter until butter melts.

In a small bowl, dissolve coffee powder into water. Stir into sugar mixture. Cool mixture to room temperature. Beat in eggs and vanilla.

In another bowl, sift together flour, baking powder, and salt. Stir dry ingredients into butter mixture with a wooden spoon. Stir in pecans and chocolate chips.

Spread evenly into buttered 2-qt baking dish or 13 x 9 pan. Bake about 30 minutes (mine took about 20) or until a toothpick inserted in the center comes out clean. Cool and cut into squares. Makes about 20 brownies.

Notes: If not using strong instant coffee, add extra. Or substitute strongly brewed coffee for the instant coffee and water. And use dark brown sugar. Please!