Honey Blondies

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We blog about this recipe here.

Honey Blondies

  • Servings: makes 16 squares
  • Print

Our neighbor Deb says of these, “With each bite you note the complexity, the honey and chocolate coming through and the moistness. Rich and delicious!” Adapted from Martha Stewart

  • 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.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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