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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (3)

45 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
These were delicious and incredibly fast and easy to make. I just used chocolate chips but I could also see using white chocolate chips and dried cranberries as an alternative. I would definitely be making these again. Another great thing about them is that that cut so nicely, even a room temp. Would be good for the holidays as well or a cookie swap.
Rating: 4 stars
I agree with previous post; these were very easy and tasty. The honey flavor does come through but is not overpowering. I could also taste the coarse salt, so fans of salted caramel should love these. I added pecans to mine- yum!
Rating: Unrated
These came out great! Followed recipe exactly and they came out moist and tasty. Sometimes recipes with honey can hide the flavor but these have a great taste that lets the honey shine through.