Honey blondies that will knock your socks off with their perfectly fudgy ooey gooey insides. And they only require you to dirty ONE bowl!
Gooey always feels like the right thing to do.
Especially now that we’re entering cookie swap season and we want to be that girl who brings something truly unique and captivating that will win over the hearts of millions.
Instead of that girl who’s hiding in a corner because her cookies are so weird that everyone is scared to try them.
I’ve been both on both sides of the cookie swap spectrum. So…trust me on this one.
You’re in safe hands with these.
What makes these blondies extra special is that they’re made with a solid dose of honey instead of all sugar. The honey caramelizes during it’s stint in the oven, yielding a bar cookie that is the epitome of textural perfection.
Large and in charge chocolate chips in every bite don’t hurt either.
My only word of advice when it comes to these is MAKE EXTRA. And cut them small. I’m not the type to say something is too rich, ever, but these are rich enough that a small square will suffice.
It was hard, but I even managed to spare a few to share with my Leftovers Club partner, Elizabeth from Food Ramblings! That’s just good cookie swapping etiquette. She sent me some fabuloso banana bread scones that were a godsend on crazy wedding planning days.
To see what other Leftovers Club members sent to their matches, check out these:
- 1 stick + 2 tbsp unsalted butter, melted and cooled
- 1 cup dark brown sugar
- ¼ cup honey
- 1 large egg, room temperature
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup + 2 tbsp all purpose flour
- ½ cup chocolate chips
- ⅓ cup raw pecans
- Heat oven to 350F. Spray an 8x8-inch baking pan with baking spray. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, honey, egg, salt, and vanilla, until smooth. Using a wooden spoon or spatula, stir in the flour and chocolate chips until just combined.
- Spread the batter into the prepared pan. Top with the pecans.
- Bake for 25 minutes, or until the edges are golden and the center has just set. Allow to cool completely before cutting into squares.
For more droolworthy bar cookies, check out these:
From Around the Web:
Peanut Butter Cup Blondies from She Wears Many Hats
Pecan Blondie Dunkers from Bakers Royale
Funfetti Chocolate Chip Blondie Bars from Baked By Rachel
Pretzel Crusted Peanut Butter Cup Blondie Pie from Cookies and Cups
Cinnamon Roll Blondie Bites from Keep It Sweet