Honey Blondies

Name: Honey Blondies
Prep time: 15 min
Total time: 135 min
Ingredients: 1 stick unsalted butter, plus more for pan; 1.25 cups all-purpose flour, plus more for pan; 0.333 cup honey; 0.75 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

3.1

(45)

3 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

2 hrs 15 mins

Yield:

16

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.

Ingredients

1 stick unsalted butter, plus more for pan
1 ¼ cups all-purpose flour, plus more for pan
⅓ cup honey
¾ 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

Directions

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.