Honey Fudge Brownies – Dense, Chewy, No Refined Sugar
Honey Fudge Brownies
Dense, chewy, not-too-sweet. The Barista/Bakers honey adds depth without making them candy-sweet.
Prep: 10 min | Bake: 25–28 min | Yield: 16 brownies
INGREDIENTS
- 1/2 cup unsalted butter, melted
- 1 cup Barista/Bakers Honey (or Buckwheat for a deeper, molasses-like brownie)
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
INSTRUCTIONS
- Preheat oven to 350°F. Grease an 8x8 pan.
- Whisk melted butter and honey until smooth. Beat in eggs and vanilla.
- Fold in cocoa, flour, salt, and baking powder until just combined.
- Pour into pan. Bake 25–28 minutes – pull when the center still has a slight wobble.
- Cool completely before cutting. These set up as they cool.
Swap note: Use Buckwheat honey for brownies that taste like they belong in a European bakery – dark, intense, almost truffle-like.
The Kitchen Honey
Barista/Bakers Gallon – $35. Twelve pounds of cooking honey at 18 cents an ounce.
