Friday, January 22, 2010

It's National Blonde Brownie Day!!!!!

Hey all,

Yesterday's blog sure stirred things up, didn't it? I loved it! And it was so nice to find out I'm not the only crayon in the pack pissed at the way things are being handled.

But to cool our melting colors, I thought I'd share something today a little more comforting. And what's more comforting than yummy brownies?

Yet, what on earth is a Blonde Brownie? Does it have hair? Is it thought to be less intelligent that a brunette one? Wait...if it has to do with chocolate, why do I care? LOL

According to my Hungry Girl Daily Email, January 22nd is National Blonde Brownie Day. It isn't a "real" national holiday, just one of those crazy odd holidays that seem to pepper our calendars.
But I'm cool with that. Why not celebrate a day where you can munch on yummy brownies and not feel guilty. After all, it's a national holiday. Doesn't that mean it's your patriotic duty to bake and eat as many as you can????

Well...that's my story and I'm sticking to it.

According to my extensive research there are several ways to make a blonde brownie. The most popular way is to switch out dark brown sugar with light brown sugar. Easy peasy. Another way I found was to use a cream cheese icing to add the blondeness to your recipe. But as most everyone knows, brownies are chock full of calories, fat and sugars, so they may be delicious, but not the healthiest dessert on the planet.

The good news is, Hungry Girl has several recipes for brownies that aren't so calorie ridden. My favorite choice is this one. Swirls Gone Wild Cheesecake Brownies Delicious, low cal and if you like cheesecake brownies, this one is to die for.

For those who would like some other options, try this page. Spark People Brownies. Tons of recipes to tempt your tastebuds.

Do you have a brownie recipe, blonde or brunette that you'd like to share? Low cal or high, I collect them all. Please pop them into the comments and give us all a chance to drool in anticipation!!!

CJ England
Follow Your Dreams


Maria said...

My favorite brownies are from the Better Homes and Gardens cookbook.
They are called Buttermilk Brownies and recipe is below:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1-1/2 teaspoon vanilla
1 recipe Chocolate-Buttermilk Frosting
1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.

2. In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.

3. Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.

4. Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies.

5. Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk or sour milk. Bring mixture to boiling. Remove from heat. Add 2-1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.

6. Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container.

I think that they're the best I've ever had.

CJ England said...

Those sound scrumptious. Gonna have to give those a shot. Thanks so much for the recipe.


Phylis said...

I have a raspberry brownie recipe that I haven't had a chance to try yet. *pout* They all sound so good now though! LOL

Kathy said...

Hey CJ I don't have a chocolate receipe but I have a yummy peanutbutter fudge receipe from my niece. You boil water and sugar together until they reach a full rolling boil, they have to be super hot. Then you remove it and add the peanutbutter. You place in a dish and allow it to cool. It was co good she sent a bunch to her husband and his guys in Iraq.

Barbara Elsborg said...

I don't have a recipe I dare share. My brownies make my whole family erupt into hysteria. They ooooozze. The Brownies not my family. LOL
Look at the picture of my cookies on my blog
title - the world's worst cook.
Gives you some idea how awful I am.

CJ England said...


It's not fair to tempt us and not give us the recipe. LOL Gimme!!!


CJ England said...


My husband adores fudge. I'd love to send him some in Singapore. Can you give specific ingredient amounts and directions?


CJ England said...


LOL Looks like some of my early work. Too funny!!!


LuAnn said...

Here's one of my favs!

Texas brownies

2 cups all-purpose flour

2 cups granulated sugar

1/2 cup (1 stick) butter or margarine

1/2 cup shortening

1 cup strong brewed coffee or water

1/4 cup dark unsweetened cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla


1/2 cup (1 stick) butter or margarine

2 tablespoons dark cocoa

1/4 cup milk

3-1/2 cups unsifted powdered sugar

1 teaspoon vanilla

In a large mixing bowl, combine the flour and sugar.

In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla

Mix well, using a wooden spoon or high speed on electric mixer.

Pour into well-buttered 17-/12 by 11-inch jelly roll pan.

Bake at 400 degrees for 20 minutes or until browning test done in the center.

While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring.

Mix in the powdered sugar and vanilla until frosting is smooth.

Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Tip: If you don’t have buttermilk on hand, substitute 2 teaspoons vinegar or lemon juice mixed into 1/2 cup milk. Or use powdered buttermilk. Mix according to package directions.

CJ England said...


That looks like a Texas sized taste too! Yum. I'll make those for my kids next week!!!