As you can see, I have finally returned from my quest to make blond brownies that are actually fudgy-textured like brownies should be, and it was so worth it. After quite a few dismal failures, finally this version came together in just the right way and I was able to refine it to a few ingredients and only two dirty dishes. I've starting inventing occasions just so I have a reason to make these...
1. Melt 1 stick + 3 TB butter in saucepan. Use some to grease an 8x8 pan, then flour it.
2. In the same saucepan - mix until smooth:
1c brown sugar
1/2 ts salt
1 lg egg, room temp
(put in dish of warm water if cold)
1 ts vanilla extract
and the important bit: 1/4 c honey
4. Stir in 1/2 cup walnuts
5. Pour into pan and spread evenly.
6. Bake @ 350 for 33 minutes - surface will be lightly browned and center is just set. Cool completely before cutting.
The honey is really the key ingredient. None of the previous versions were coming out right, until I tried the honey. Honey has an unusual chemistry and behaves differently than other sugars. These are better the next day after the honey has a chance to set properly, and they don't go stale for at least the two days that is the longest they've survived so far.
