HONEY BLONDIES
This recipe works well with practically any variety of honey -- orange blossom, acacia, even strong-flavored buckwheat. If desired, you can stir in 1/2 cup chopped toasted nuts (almonds, walnuts, or pecans) with the chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment, leaving an overhang on 2 sides, then butter parchment and flour pan, tapping out excess.
- Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla, then flour and salt until just combined. Let cool about 30 minutes. Stir in chocolate chunks; spread batter evenly in prepared pan.
- Bake until browned on edges and set, about 28 minutes. Let cool completely in pan set on a wire rack, then lift blondies out of pan using overhang. Remove parchment and cut into squares. Blondies can be stored in an airtight container up to 3 days.
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