Ovenly's Ooey Gooey Blondie Recipe

This recipe comes from the new-this-fall cookbook Ovenly, by Agatha Kulaga and Erin Patinkin. The duo own an award-winning Brooklyn bakery, where they create unique desserts combining their love for all things sweet and salty. We baked these blondies ourselves: They’re chewy, moist, a great way to use up any extra honey in the pantry, and taste even better the next day!

Photo: Winona Barton-Ballentine

Gooey Honey Blondies
Yields: one 8 x 8-inch pan, cut into 16 squares

Agatha and I love blondies for their in-between cookie and brownie texture, and for how easy they are to make (no machines, 1 whisk, 1 spatula). The honey in this recipe caramelizes in the oven and makes the blondies super ooey and gooey, just how we like them.

Softened unsalted butter and all-purpose flour, for preparing the baking pan
1 stick plus 2 tablespoons (5 ounces) unsalted butter
½ cup (packed) light brown sugar
½ cup (packed) dark brown sugar
¼ cup honey
1 large egg, at room temperature
1 teaspoon salt
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ cup chocolate chips*
? cup chopped raw pecans
*We prefer chocolate with 60 percent cocoa content or higher.  If you are a chocolate lover, increase to ? cup chocolate chips.

Preheat the oven to 350ºF. Grease an 8 x 8-inch baking pan with softened butter and dust the pan with flour. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool.

In a large bowl, whisk together the melted butter, sugars, honey, egg, salt and vanilla extract until smooth. Add the flour and chocolate chips, and mix together with a wooden spoon or a rubber spatula. Spread the batter in the prepared baking pan. Smooth out the top and edges, and then top with the pecans.

Bake for 25 minutes, or until the center is just set and the edges are barely golden. The blondies will be fully set when cool. Cool completely before cutting the blondies into 16, 2 x 2-inch squares.

Reprinted with permission from: Ovenly by Agatha Kulaga & Erin Patinkin

More sweet treats:
Salted Chocolate Caramel Tart Recipe
Barefoot Contessa’s Salty Oatmeal Chocolate Chunk Cookies
My Grandmother’s Hillbilly Fudge Recipe (and It Contains Velveeta)

What kind of goodies do you like to bake at home?