sometimes gathering my thoughts is a pretty enormous task. one thought will lead me to the next (as thinking goes, i believe) and the next and i am off and running in a direction that was never intended, leaving my original thought lost and dusty from all that dirt kicked up by my running mind.
i am sure these things happen to you too. you walk into a room and forget why…or you frantically search the house for your keys that are actually on the hook (in your bag, pocket, etc…) where they belong. some might call it being absent minded…which i guess is true since the mind seems to be absent from the task at hand…but i like to think of it as moving on to the next thought before the last was accomplished…is that the same thing…whoa…check out all the ellipses.
anyway, my point is that when i was making these brownies i dumped half a cup of sugar into the mix before i realized what i was doing…i needed to add a full cup of honey. oh well. they still turned out delicious and more moist than i could have imagined. i like to think of these brownies as a union of honey-cake and brownie. they are chocolaty, but not too much (don’t get me wrong though…i don’t think too much chocolate is possible for me), with a little something from the honey…which should probably be more like a lot of something if i was paying attention to the recipe. they are cake-like but still dense and delicious even after the third day. and, if you were wondering, they only lasted that long because i stashed a few in for safe keeping. try these…but maybe follow the original recipe if you are looking for a pronounced honey flavor and not an almost-there-honey flavor.
honey nut brownies
adapted from baking:from my home to yours
this recipe does call from sugar in addition to the honey, i just accidentally added too much…so i reduced the honey to half a cup. next time i will not do this…since it was a mistake and since the point of a honey nut brownie is the dang honey. the recipe below is not my version, but the real deal yo.
1 stick unsalted butter cut into 8 pieces
4 ounces bittersweet chocolate, coarsely chopped
4 large eggs
1/2 teaspoon salt
1 cup honey (i used clover, dorie says that a stronger honey like chestnut, would pair nicely with the chocolate)
2/3 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1 cup coarsely chopped walnuts
cocoa powder or confectioners sugar for dusting–if you want to do all that
center rack in oven and preheat to 325 F. line a 9-inch square baking pan with foil and butter well. place pan on baking sheet.
place butter and chocolate in a heatproof bowl over a pan of simmering water. heat, stirring, just until the ingredients are melted. do not over heat, remove bowl from stove.
beat eggs and salt together in stand mixer fitted with paddle until light and foamy. add honey, sugar and vanilla and beat for 2 minutes, until well blended and smooth. reduce speed to low and add chocolate mixture. mix until just incorporated. add the flour while still on low, and mix until just incorporated. fold in nuts with a rubber spatula. scrape batter into the pan.
bake for 45-50 minutes, or until tester comes out clean. transfer to a rack and cool for about 5 minutes. turn out onto rack, peel away foil and turn out onto another rack to cool to room temp before cutting.
can be kept in an airtight container for 2-3 days or in the freezer for 2 months.