Honey Blondies Recipes

HONEY BLONDIES

Honey Blondies image

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

Ingredients

1 stick unsalted butter, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan
1/3 cup honey
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into chunks

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.

BAKLAVA BLONDIES

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

Ingredients

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.

GOOEY BLONDIES

Gooey Blondies image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 20 blondies

Number Of Ingredients 10

Ingredients

3 cups, plus 3 tablespoons flour, sifted after measuring
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter
2 cups, plus 10 tablespoons, packed, dark brown sugar
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
3 cups peanut butter chips
1 cup toasted pecans

Steps:

Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.
Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.
Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.
Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.

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