Rich, chewy, and impossible to resist. Nutty brown butter and dark ALSHIFA Black Forest honey give these blondies deep caramel flavor, studded with chocolate chunks and finished with a sprinkle of flaky sea salt. The sweet-salty combination is dangerously good.
Yield: Makes 9 blondies
Ingredients
- 1 stick salted butter
- 1/4 cup ALSHIFA Black Forest Honey
- 1 egg
- 1 cup all-purpose flour
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chunks
- 1/2 cup toasted walnuts (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon flaked sea salt, for sprinkling
Directions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment (leaving an overhang on two sides) and coat with nonstick spray.
- Melt the butter in a small saucepan over medium heat, stirring occasionally. It will foam and become fragrant — keep cooking until it turns a nutty brown. Remove from heat and pour through a fine-mesh sieve into a large bowl.
- Stir the ALSHIFA honey into the still-warm butter, then let cool to room temperature.
- In a small bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- Whisk the brown sugar into the butter-honey mixture until smooth, then whisk in the egg and vanilla.
- Add the dry ingredients, chocolate chunks, and walnuts (if using). Stir until just incorporated — don't over-mix.
- Spread the batter evenly into the pan and smooth the top. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a rack, then sprinkle with flaked sea salt before cutting into squares.
