Description
Deliciously chewy chocolate and pecan honey blondies sprinkled with fleur de sel.
Ingredients
- 10 Tablespoons Unsalted Butter, Melted And Cooled
- 1 cup Brown Sugar
- ¼ cups Liquid Honey
- 1 Large Egg
- 1 teaspoon Kosher Salt
- 1 teaspoon Pure Vanilla Extract
- 1 cup Plus 2 Tablespoons, All-purpose Flour
- ½ cups Semi-Sweet Chocolate Chips
- 16 Raw Pecans
- Fleur De Sel, For Sprinkling
Preparation
Preheat oven to 350ºF. Line an 8 x 8-inch baking pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, whisk together melted butter, brown sugar, honey, egg, salt, and vanilla, until batter turns lighter in colour and is smooth, about 1 minute. Using a rubber spatula, fold in flour and chocolate chips until just combined.
Spread the batter into the prepared pan. Top with pecans.
Place the baking dish into the oven and bake for about 25–30 minutes, or until edges are golden and the center has just set. Remove the baking dish from the oven, sprinkle with fleur de sel, and let bars cool to room temperature before before cutting into squares.
Recipe adapted from the book Ovenly by Agatha Kulaga and Erin Patinkin
Note: I’ve made these with both light and dark brown sugar. The bars pictured here were made with light brown sugar, but the dark brown sugar adds a darker colour to the bars that looks lovely! It just depends on your preference.
