Salted Caramel Pecan Creamed Honey Blondies

Salted Caramel Pecan Creamed Honey Blondies

These rich, buttery blondies get an incredible depth of flavor and velvety texture from MJD Apiary's Dubai Chocolate Creamed Honey (or your favorite dessert-inspired creamed honey blend From MJD Apiary), paired with toasted pecans and a flaky sea salt finish.

Ingredients

• The Honey: 1/2 cup MJD Apiary Creamed Honey

• The Base:

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

  • 3/4 cup packed light brown sugar

  • 1 large egg + 1 additional egg yolk (for extra chewiness)

  • 2 tsp pure vanilla extract

• The Dry Ingredients:

  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

• The Mix-Ins & Topping:

  • 1/2 cup chopped pecans, lightly toasted

  • 1/2 cup semi-sweet or dark chocolate chips

  • Flaky sea salt (such as Maldon) for finishing

Step-by-Step Instructions

1. Prep and Oven

1. Preheat your oven to 350°F (175°C).

2. Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.

2. Mix the Wet Ingredients

1. In a large bowl, whisk together the melted butter and brown sugar until smooth and free of lumps.

2. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for about 1 minute until the mixture becomes slightly pale and glossy.

3. Gently fold in the MJD Apiary Creamed Honey, letting its smooth, crystallized texture blend seamlessly into the wet base.

3. Combine Wet and Dry

1. Add the all-purpose flour, baking powder, and salt to the bowl.

2. Using a spatula or wooden spoon, gently fold the ingredients together just until combined and no dry streaks of flour remain (do not overmix).

3. Fold in the toasted pecans and chocolate chips, reserving a small handful of each to scatter on top.

4. Bake

1. Spread the thick blondie batter evenly into your prepared 8x8-inch baking pan.

2. Press the reserved pecans and chocolate chips lightly into the top of the batter.

3. Bake for 22 to 25 minutes, or until the edges are golden brown and the center is just set (a toothpick inserted into the center should come out with a few moist crumbs, but no wet batter).

5. Finish and Serve

1. Remove from the oven and immediately sprinkle a generous pinch of flaky sea salt across the top.

2. Allow the blondies to cool completely in the pan before lifting them out using the parchment paper.

3. Slice into squares and enjoy the rich, honey-infused caramel notes!