BAKLAVA BLONDIES

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Baklava Blondies image

I love baklava and I love blondies...so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!

Provided by Molly Yeh

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18

Vegetable oil cooking spray, for the baking dish
3/4 cup (150 grams) dark brown sugar
1/2 cup (1 stick/113 grams) unsalted butter, melted and cooled
1/3 cup (112 grams) honey
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Zest of 1/2 lemon
1 large egg
1 cup (135 grams) all-purpose flour
2 cups (280 grams) roasted, unsalted nuts (a combination of pistachios, walnuts and pecans), chopped
Frosting, recipe follows
Unsalted pistachios, toasted and chopped, for topping
1/4 cup (1/2 stick/56 grams) unsalted butter, softened at room temperature
3 tablespoons (65 grams) honey
1/2 cup powdered sugar
Zest of 1/4 lemon plus 1 tablespoon lemon juice
A good pinch of kosher salt

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.
  • To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.
  • Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.
  • To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.

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