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Honey Blondies
- 1 stick butter (8 T or 4 oz)
- 1 1/4 c flour
- 1/3 c honey
- 3/4 c packed light brown sugar
- 1 egg, lightly beaten
- 2 tsp vanilla
- 1 tsp Diamond kosher salt
- 4 oz bittersweet chocolate, cut into chunks (or chocolate chips)
Preheat oven to 350 degrees. Butter and flour an 8-inch square baking pan.
Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl and let cool. Stir in egg and vanilla, then flour and salt until just combined. Stir in chocolate chunks (Note: when I made these, the butter/honey mixture was still a little warm and some of the teeny bits of chopped up chocolate melted. It made a lovely swirly batter, so don’t worry about waiting until the batter is totally cool.); spread batter evenly in prepared pan.
Bake until browned on edges and set, 25-30 minutes. Let cool completely in pan set on a wire rack, Blondies can be stored in an airtight container at room temperature up to 3 days or frozen.
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