A delicious recipe for honey blondies. Blondies are a variation of the chocolate brownies. Making honey blondies is not difficult.
A few days ago I had a couple of friends visiting and I decided to bake tasty honey blondies. Making honey blondies is not difficult. It is actually the white version of the chocolate brownies as smooth and not necessarily with chocolate (but of course it is allowed). I couldn't resist and added delicious pieces of dark chocolate and walnut to the basic recipe.
They were delightful and it was a good thing that this photo was taken before the evening started, because not a single one was left afterwards.
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- 1 stick butter unsalted
- ½ cup honey
- ¾ cup light brown sugar
- 1 egg size L, beaten
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- 1 teaspoon salt
- 2⅔ oz. dark chocolate chopped finely
- ½ cup walnuts chopped finely
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 350 °F or 320 °F.
- Spread a baking tin with butter and put a baking paper in it that you hang over on both sides (so that you can easily lift the blondie out of the baking tin afterwards.
- Heat the butter and honey in a pan until the butter has melted.1 stick butter, ½ cup honey
- Add the light brown sugar and stir well.¾ cup light brown sugar
- Cool for 15 minutes, then stir in the egg and vanilla extract.1 egg, 1 teaspoon vanilla extract
- Then stir in the flour and salt.1½ cup all-purpose flour, 1 teaspoon salt
- With a spatula, mix the chocolate and walnuts into the batter and pour into the baking tin (12 x 12 inch or 24 x 24 cm).2⅔ oz. dark chocolate, ½ cup walnuts
- Put the baking tin in the oven and bake for 30 minutes.
- Let the blondie cool and release it from the baking tin. Remove the parchment paper.
- Just before serving, cut the blondie into squares.
- Room temperature: Store the blondies in an airtight container (or wrap them in plastic wrap). You can store them at room temperature for up to 3 days.
- Freezer: If you want to keep them longer, freeze them! Wrap the cakes individually in plastic wrap and then in a freezer box. You can store them in the freezer for up to 2 months.