I’ve praised the Ovenly Cookbook in the past. It’s pretty darn good. I’ve now made around 5 recipes from the book and have pretty much loved them all but this is by far my fave. These brownies are super simple to make and taste amazing. They are gooey and caramelized and so freaking good I made two batches in one week.
I’ve converted the recipe to weight so that you don’t even need to use measuring cups and can just do this entire thing with one bowl and a scale. Dangerous…
Ovenly's Gooey Honey Blondies
Author: Ovenly
These blondies are amazing. I've converted the recipe to weight to make it even easier to whip these up!
Ingredients
- 140g (1 stick + 2 tablespoons or 5 oz) unsalted butter
- 106g (1/2 cup packed) light brown sugar
- 106g (1/2 cup packed) dark brown sugar (I use demerara sugar)
- 85g (1/4 cup) honey
- 1 large egg
- 1 tsp salt
- 1 tsp vanilla extract
- 140g (1 cup plus 2 tbsp) all-purpose flour
- 87g (1/2 cup) chocolate chips
- ⅓ cup chopped raw pecans (just eyeball it!)
Instructions
- Preheat oven to 350F. Grease an 8 inch by 8 inch pan with softened butter. (Note: I greased the first time and the second time did not grease my non stick pan and it was fine. If you have a non-stick pan no need to grease)
- In a large microwaveable safe bowl melt the butter and allow to cool. (Note: Give it 20 seconds or so in the microwave and stir. Try for another 20 seconds. You'd be surprised that butter that does not look melted, once stirred, will melt on its own)
- Add the sugar, honey, egg, salt and vanilla extract and stir until smooth.
- Add the flour, chocolate chips. Stir until no flour remains.
- Pour into the pan and spread out smoothing the top.
- Dot the top with pecans.
- Bake for 25 minutes or until the centre is just set and edges are barely golden. Blondies will be ready once completely cool.
- Note: I made this with my hyper-active 2 year old. If we can do it together, you can do it too!
Michelle Little
Writer & Photographer
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