Valentine’s Day has always been one of my favorite holidays. I can sill vividly remember the excitement of receiving valentines and decorating boxes in elementary school. The excitement would mount each year through middle and high school. It is a fun, pitter patter kind of day.
My family adores brownies of any kind. This picture includes the Bateman Family Brownies without frosting but with the addition of a white chocolate drizzle. My favorite are these crunchy almost toffee-like Chocolate Flecked Mocha Blondies. They mix together in a snap and they are a nice change from rich, decadent brownies. I decided to make both to satisfy all the loves of my life.
This is the week to remember how blessed I am to be married to my very own prince charming, parent to an adorable 14 year old and able to spend precious moments with my mom and dad….yea! And last but not least, the fluffiest toy bichon ever, Daisy. Life doesn’t get much better than that.
May each of you enjoy a moment to reflect on the blessings of those you love and indulge in a sweet treat.
Chocolate Flecked Mocha Blondies
3/4 cup butter (12 tablespoons or 1 1/2 sticks), plus melted butter for pan
2 tablespoons light corn syrup
1 1/4 cups dark brown sugar
1 teaspoon espresso powder ( I prefer King Arthur’s Brand)
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, room temperature and beaten
1 cup mini semi sweet chocolate chips
1 cup chopped roasted and salted pecans (Trader Joe’s)
Preheat oven to 350°F.
Line a 9 x 13-inch pan with nonstick aluminum foil. Brush with melted butter.
In a medium saucepan over medium heat, , melt butter. When butter has melted, whisk in corn syrup and brown sugar. Keep whisking until mixture is emulsified and smooth. Remove from heat and stir in espresso powder and vanilla.
In a small bowl, whisk together flour, baking powder and salt. Beat eggs into emulsified mixture. Add flour mixture and combine using a batter whisk or heavy spoon.
Fold in mini chocolate chips and pecans.
Bake for 23 to 25 minutes or until set. Take care not to over bake. Allow to cool on a wire rack.
If desired for garnish, drizzle with additional melted chocolate.
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