Tuesday, October 18, 2011

Honey Nut Brownies

I had some honey I had to use up before we moved. A LOT of honey... so I looked and looked to find a recipe that used a whopping amount of honey. This recipe uses 1 whole cup! Pretty substantial, especially for a brownie.

Although this brownie obviously contains chocolate... the flavor is distinctly honey.

Since honey is a very different type of sweetener than sugar, the typical brownie companion, the texture is very different than the everyday brownie. Honey is hygroscopic and so it lends these to be a very moist, kind of cakey brownie.

And sticky.

But for all the differences these brownies have from the generic brownie... they are GOOD.

If you are a classic brownie lover that doesn't stray into the realm of blondies, butterscotch brownies, cheesecake brownies, mint brownies, etc, you may not be a fan. If you are looking for a new twist or are just a honey enthusiast, then I suggest you give these a shot. Try something new.

Honey Nut Brownies
Adapted from Dorie Greenspans "Baking from my Home to Yours"
Print Recipe

I suggest adding a cup of semisweet chocolate chips with the nuts if you want to boost the chocolate flavor

1 stick unsalted butter, cut into 8 pieces
4 oz. chopped bittersweet chocolate
4 large eggs
1/2 tsp salt
1 cup honey
2/3 cup sugar
1 tsp vanilla extract
1 cup all purpose flour
1 cup coarsely chopped nuts (walnuts or pecans)

Melt the chocolate and butter in a double boiler, until smooth. Set aside. Preheat oven to 325 degrees F. Line a 9 x9 pan with foil or parchment paper. 

Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and salt together on medium-high speed until light and foamy. Add the honey, sugar, and vanilla and continue to beat for two minutes, or until well blended and smooth. Reduced the mixer speed to low and add the chocolate-butter mixture, mixing only until just incorporated. On low speed still, add flour and mix until it just disappears into the batter. With spatula fold in the nuts then scrape into prepared pan.

Bake for 45 to 50 minutes, or until the brownies have risen and are beautifully brown. A toothpick inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes. Turn out onto a rack, peel away paper/foil and invert onto another cooling rack. Cool to room temperature right side up. 

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