I loved brownies long before I ever tasted one. Truly. When I was in second grade the call went out for girls to become brownies. I asked my mother, actually begged and pleaded with my mother to let me join. But my mother was single, crippled and broke. She said no.
On the afternoon of the first meeting my teacher asked all the brownies to raise their hands to be escorted to a special bus for their meeting. My hand shot up like a bullet. She looked at her list, genuinely puzzled, and said I wasn't on the list. Was I sure I was a brownie?
"Oh yes! I AM a brownie!" Swallowing her misgivings, she put me on the bus. A frantic babysitter called my mother, who called the school, who called the brownie leader...and some kind soul offered to buy my uniform. I was a brownie! Just like that.
I shouldn't have been rewarded, but to be honest, I did strive to everyday be a little brownie elf doing good, so there is that.
Years later I tasted my first brownie and it was love at first bite. Today is National Blonde Brownie Day...but what if you don't like blonde brownies? And if we're going to desecrate these luscious concoctions, why not RED brownies in honor of Christine? Since I can't eat sugar (bad joints) I have not experimented today with a red velvet brownie, and in spite of my general misgivings on principle, I'm sharing a blonde brownie recipe for you and your Christine to whip up together.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
1. Melt butter or margarine.
2. Add sugar and mix well. Cool.Add eggs and vanilla, blend well.
3. Add the rest of the ingredients except the chocolate chips.
4. Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.