New This Month

Honey Blondies


This recipe works well with practically any variety of honey -- orange blossom, acacia, even strong-flavored buckwheat. If desired, you can stir in 1/2 cup chopped toasted nuts (almonds, walnuts, or pecans) with the chocolate.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Photography: James Ransom

Source: Martha Stewart Living, February 2015


  • 1 stick unsalted butter, plus more for pan
  • 1 1/4 cups all-purpose flour, plus more for pan
  • 1/3 cup honey
  • 3/4 cup packed light-brown sugar
  • 1 large egg, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coarse salt
  • 4 ounces bittersweet chocolate, cut into chunks


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment, leaving an overhang on 2 sides, then butter parchment and flour pan, tapping out excess.

  2. Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla, then flour and salt until just combined. Let cool about 30 minutes. Stir in chocolate chunks; spread batter evenly in prepared pan.

  3. Bake until browned on edges and set, about 28 minutes. Let cool completely in pan set on a wire rack, then lift blondies out of pan using overhang. Remove parchment and cut into squares. Blondies can be stored in an airtight container up to 3 days.

Reviews Add a comment