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Flavorful Hot Honey Brown Butter Blondies with Chili Crunch

hot honey brown butter blondies - featured image
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These blondies combine nutty brown butter, sweet honey, and a spicy chili crunch for a unique and comforting dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup (85g) honey
  • 1 teaspoon red chili flakes
  • 2 tablespoons chili oil with crispy garlic and shallots

Instructions

  1. Brown the butter in a medium saucepan over medium heat for 5-7 minutes until golden brown and nutty in aroma. Remove from heat and let cool for 5 minutes.
  2. In a large mixing bowl, whisk together the browned butter and light brown sugar until combined and glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Avoid overmixing.
  5. Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal. Pour batter evenly into the pan and spread gently.
  6. Spoon 2 tablespoons of chili oil with crispy garlic and shallots evenly over the top of the batter without stirring.
  7. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. While baking, warm honey in a small saucepan over low heat. Stir in red chili flakes and let infuse for a few minutes. Remove from heat and set aside.
  9. Cool blondies in the pan for 15-20 minutes. Lift out using parchment overhang and place on a cooling rack.
  10. Drizzle the hot honey evenly over the top, allowing it to soak in slightly.
  11. Slice into 12 squares and serve warm or at room temperature.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the batter to keep blondies tender and fudgy. Check blondies at 25 minutes to avoid drying out. Warm honey just enough to drizzle without melting the chili crunch topping. Let blondies cool before slicing for neat squares. For gluten-free, use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free. For dairy-free, use vegan butter and dairy-free chili oil or omit chili oil and add toasted nuts with chili powder.

Nutrition

Keywords: brown butter blondies, hot honey blondies, chili crunch, spicy dessert, easy blondie recipe, homemade dessert, sweet and spicy blondies

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