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Flavorful Spicy Brown Butter Blondies Recipe with Easy Honey Mustard Glaze

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These spicy brown butter blondies combine nutty richness with a subtle heat and a tangy honey mustard glaze, creating a soft, chewy, and unforgettable dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ¾ cups (350g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour (use almond flour for gluten-free option)
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • ½ cup chopped toasted pecans or walnuts (optional)
  • ¼ cup (60ml) honey
  • 2 tbsp Dijon mustard
  • 1 tbsp unsalted butter, melted
  • Pinch of cayenne pepper (optional)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat immediately to prevent burning. Pour into a heat-safe bowl and let cool for 5 minutes.
  2. Mix Wet Ingredients: Whisk together the cooled brown butter and 1 ¾ cups (350g) light brown sugar until combined. Add 2 large eggs one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, sift together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon sea salt, ½ teaspoon cinnamon, ¼ teaspoon cayenne pepper, and ¼ teaspoon smoked paprika.
  4. Fold Dry into Wet: Gradually add the dry mixture to the wet, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the blondies tender.
  5. Add Nuts: Fold in ½ cup chopped toasted pecans or walnuts if using.
  6. Prepare the Pan: Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal. Pour the batter evenly into the pan and smooth the surface.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter!). Rotate the pan halfway through for even baking.
  8. Cool: Let the blondies cool in the pan on a wire rack for 15 minutes.
  9. Make the Glaze: While cooling, whisk together ¼ cup honey, 2 tablespoons Dijon mustard, 1 tablespoon melted butter, and a pinch of cayenne pepper in a small bowl. Warm gently if needed to combine smoothly.
  10. Glaze and Serve: Drizzle the honey mustard glaze evenly over the warm blondies. Let set for 10 minutes before slicing into squares using the parchment overhang for easy lifting.

Notes

Watch the butter closely when browning to avoid burning; remove from heat just before deep amber color. Fold batter gently to keep blondies tender and chewy. Rotate pan halfway through baking for even cooking. Warm glaze slightly if it thickens too much. Nuts are optional but add great texture. Adjust cayenne and smoked paprika to control heat level.

Nutrition

Keywords: brown butter blondies, spicy blondies, honey mustard glaze, easy dessert, chewy blondies, nutty blondies, gluten-free option, vegan option

Find it online: https://fuzzyforker.com/flavorful-spicy-brown-butter-blondies-recipe-with-easy-honey-mustard-glaze/