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Een vierkante foto van een wit gebaksbordje met een paar stukjes blondie met honing en chocola. Een roze wit theekopje op het schaaltje. In de achtergrond een vaasje met bloemen.

Honey Blondies

Andréa
A delicious recipe for honey blondies. Blondies are a variation of  chocolate brownies. These are filled with walnuts and quite easy to prepare.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Sweets and Sweet Baking
Cuisine American
Servings 12 blondies
Calories 298 kcal

Ingredients
 

  • 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

Instructions
 

  • 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
    In een steelpannetje zitten boter, honing en suiker
  • 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
    Aan het beslag wordt bloem toegevoegd.
  • 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
    Blondie beslag waar walnoten en chocola aan zijn toegevoegd in een grote kom.
  • 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.
    Een bakvorm met gebakken honingblondie
  • Just before serving, cut the blondie into squares.

NOTES

1. TIP: Very important to cool in the mold: If the blondie is not fully cooled, it will still be smooth and not solid. Therefore, only release the blondie when it has cooled down. It is therefore better to cut it into cubes.
2. Walnuts: You can also replace with pecans or roasted hazelnuts, finely chopped. You can also leave out the nuts.
3. Chocolate: This recipe is made with dark chocolate, but you can also use milk or white chocolate. Would you rather not have chocolate? Then leave it out.
4. Storage
  • 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.

Nutrition

Calories: 298kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 269mg | Fiber: 1g | Sugar: 27g | Vitamin A: 259IU | Vitamin C: 0.1mg | Iron: 2mg
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