I saw this recipe for Honeybear Brownies on Anna's Cookie Madness website and thought it sounded really interesting. After all, it's not every day that you see "honey" listed as an ingredient in brownies. I decided to give them a try.
The brownies are definitely unlike any other brownie I've ever tasted. They're cakey and the honey flavor was quite strong on the first day. It then mellowed out the day after and blended better with the chocolate. Still, I'm not sure that I'd make these again. Although they were tasty, the honey made them seem a little too sweet for me and I guess I'm just more of a fudgy brownie type of person. But, if you're looking for something different, then maybe these are just the thing for you.
Honeybear Brownies (adapted from Cookie Madness)
1/3 c. salted butter
3/4 c. sugar
1/3 c. honey
2 tsp. vanilla
1/2 c. flour
1/3 c. cocoa powder
Preheat oven to 350 degrees F. Line a 9 inch metal pan with foil and grease foil or line with parchment.
Beat butter and sugar together in a small bowl using an electric mixer. Beat in the honey and vanilla. Add eggs one at a time, beating for 30 seconds after each egg.
Combine flour and cocoa. By hand (so as not to overbeat), stir the flour mixture into the batter.
Spread the batter in the pan going all the way to the edges. Bake on center rack for 25 minutes or until brownies test done.
Let cool completely in pan before slicing.
This recipe is linked to:
Tempt My Tummy Tuesdays
Tuesdays at the Table