Mustard & Beer Blondies

MustardBlondies1LRWhen comparing Saucy Mama’s SLICED Recipe Contest with the Food Network’s CHOPPED, the appetizer and entree rounds were a breeze.  The mystery ingredients were bacon for the appetizer and beans for the entree.  Great ingredients to work with!  Then came the dessert… I was prepared for a challenge as I knew one of Saucy Mama’s new mustards would need to star in this dish.  Mustard in dessert, which one?  Dill, Creamy Garlic or Hatch Chili?  I will be the first to admit that when I think of dessert, I don’t think of mustard!

When I saw my name on the finalist list, the pressure was on.  The secret mystery ingredient was revealed as a “booze.”  Hmm, now my wheels were really spinning.  I am not a beer drinker but I couldn’t get the idea of beer and mustard out of my head.  I wanted to incorporate pretzels as well because I love them used in sweet and savory concoctions and they have that bitter “bite” that reminds me of both mustard and beer.

My first thought was beer and mustard cookies.  Strangely, having never liked beer, I do remember loving a cookie Hickory Farms used to sell during Christmas time… Beer Cookies.  My dad would always buy me a box when he was picking up other holiday gifts.  But then, my youngest son got in on the vote.  Kazden is on a “blondie” kick and has been experimenting in the kitchen with recipes he’s found on Pinterest.  His last success was Snickerdoodle Blondies, oh, they were goooood!

Thinking dense, cake-like, a melding of stout beer and tangy mustard, glazed in sticky, sweet caramel… Mustard Beer Blondies were born!
Mustard Beer Blondies

  • 1 1/2 cups stout beer
  • 1/2 cup butter, softened
  • 1 1/4 cup packed brown sugar
  • 1 egg
  • 2 tablespoons Saucy Mama Garlic Mustard
  • 1 cup white flour
  • 1/2 teaspoon baking soda

Sticky Caramel Glaze

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons cream

In a large saucepan, bring stout to a boil, stirring constantly.  Reduce heat to medium, reduce stout to 3 tablespoons, stirring constantly (about 15 minutes).  Remove from heat and cool to room temperature.

In a mixing bowl, cream butter and sugar.  Add egg and mix well.  Mix in 3 tablespoons stout beer reduction and mustard.  Add flour and soda at the same time and mix until combined, do not over mix.

Pour into a well-buttered 8” x 8” baking pan.  Bake in a preheated 350º oven 13-15 minutes or until a toothpick inserted in the center comes out clean.

While blondies are baking, make sauce by melting butter in a small saucepan.  Add sugar and bring to a boil, whisking constantly.  Whisk in cream and reduce heat to low.  Pour warm glaze over blondies as soon as they are out of the oven or drizzle over blondies prior to serving.

And there you have it, a grown-up version of cookies & milk… blondies & beer!

MustardBlondies2LRFor more information on Saucy Mama’s products visit their website or “like” them on FB under Saucy Mama.ads_img

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