American Bourbon Black Walnut Sugar Blondie Brownies
These are definitely an upgrade from the store bought brownies. A bit chocolatey, a bit honey-y, with a delicious Bourbon Black Walnut subtleness, these will be an instant classic guaranteed!
Time: 2 hrs (including baking)
Yield: 16 pieces
Author: Heather
Skill Level: Solidly Medium
Oven Preheat: 350 F (325 F Convection)
Why this is SO good:
A honey based brownie is pretty dreamy - oh we’ve still got choco chips in it, and when you top it with that ABBW sugar, the flavor combo is just superb.
Ingredients:
1 stick unsalted butter (plus more for pan)
1-1/4 cups flour (plus more for pan)
1/3 cup honey
3/4 cup packed light brown sugar
1 egg, lightly beaten
2 tsp pure vanilla bean paste or extract
1 tsp coarse salt
4 ounces dark choco chips
1/4 cup American Bourbon Black Walnut Sugar (ABBW, cuz the name is LONG to type….ha!)
How to make it:
Prep Pan: Butter an 8x8 baking pan. Line it with parchment paper (NOT wax paper) and leave an overhang on 2 sides. Butter the parchment, then dust it with flour. Tap out the extra flour.
Melt the 1 stick of butter and 1/3 cup honey in a saucepan over low heat.
Mix in the 3/4 cup brown sugar into the pan then transfer to a bowl.
Stir in the 2 tsp of vanilla, the 1-1/4 cup flour, and 1 tsp course salt until all are combined.
Stir in the egg slowly…add it too quick and the hot batter may COOK the egg! No bueno!
Let the batter cool down about 30 minutes.
Stir in the 4 ounces of dark choco chips, and spread evenly into the buttered & flour prepped pan.
Bake 20 minutes. Then pull the brownie out of the oven, carefully sprinkle the ABBW sugar all over the top, and return it to the oven for 10 more minutes.
Remove from oven and let the brownies cool completely before using the overhanging parchment to pull it out of the pan. Cut, serve, enjoy!
How to store it:
In an airtight container, up to 3 days.
So, what if:
I don’t know what honey is best . Well, just make sure it’s real honey and not ‘honey flavored sauce.’ Check the ingredients! Orange blossom, wild flower, clover…we’ve never tried that Hot Honey for this recipe, but I don’t know if that would be good…guessing not….
I don’t want to use choco chips. In America we’ve got options! Other mix-ins include: 1/2 cup chopped toasted almonds, walnuts, pecans; 1/2 cup butterscotch chips; 1/2 cup dried cranberries (and maybe some white choco chips here too?).
I’d like to make extra and freeze the batter. Eh, you can give it a try but we don’t recommend it. For whatever reason the honey + eggs just doesn’t seem to come out of the freezer close enough to how it went in. If you find it works, let us know!
