Tuesday, March 22, 2011

TWD: Honey Nut Brownies

I will admit that I almost didn't make these. I'm not a huge fan of honey. Truth be told, I avoid things with honey in them. (baklava is the only exception) And then I was at Michael's today and I saw this adorable 6" square pan. And I had a 40% off coupon. And I realized that I could easily quarter the recipe. And the butter didn't need softening. I think that I had all the signs that I needed that these brownies were in my future.

Cute 6" pan!

I was warned to choose a good honey because it was front and center. I have a jar of wild Maine raspberry honey and I thought it would be a good fit with the chocolate. Chocolate is really a minor player in this recipe. I chose almonds as my nut of choice because I like almonds, but also raspberry/almond/chocolate is a winning combination. Oh, and spilling honey on your cookbook? Losing combination. Sticky pages and loss of good honey is bad.

These were a snap to put together. They made a fairly thin brownie. Mine were cooked at exactly 40 minutes.

I was surprised by how much I liked these. The chocolate was faint but it added a slight bitterness to offset the sweet of the honey. I think the almonds really added to this. I'm shocked to say it, but I can absolutely see making these again.

Yum!

For the recipe and other details, go visit Suzy of Suzy Homemaker. Thanks for letting me stretch my horizons!
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14 comments:

  1. Hindy3/22/11, 4:31 AM

    I wish I'd used a good honey. I really liked these too. Love your new pan!

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  2. Cakelaw3/22/11, 5:55 AM

    I am so glad that you decided to make these and then liked them. Your brownies look really good.

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  3. Pamela3/22/11, 7:39 AM

    The coupon...the pan...it was all meant to be. I used almonds, too. And even though these weren't a favorite, I am glad I tried them.

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  4. Lainie3/22/11, 7:40 AM

    Yum indeed! I will have to try these.

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  5. Peggy3/22/11, 9:16 AM

    Yours look great. I think I messed up a bit by not using bittersweet chocolate. I thought they were good, but more like cake.

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  6. Nicole3/22/11, 9:31 AM

    The combo of raspberry, chocolate and almonds sounds divine! I do like baking with honey but I was unsure about these. I think mine needed to bake longer or something.

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  7. Jessica of My Baking Heart3/22/11, 2:03 PM

    I wanted to use almonds in mine, but I was out. Yours look great - so glad you liked them! :)

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  8. Flourchild3/22/11, 2:56 PM

    MIne are in the oven as I write this!! Yours look great! Im glad you ended up enjoying!!

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  9. margot3/22/11, 11:39 PM

    What a great new pan! I bet it will come in handy for scaling back recipes. I had low expectations for these, too, and thought they were pretty good. I wish I'd used a good honey, though, the one you used sounds excellent.

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  10. spike.3/23/11, 9:00 AM

    I bet the good honey went a long way in these. Glad you liked them!

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  11. Suzy3/23/11, 9:29 PM

    Glad you enjoyed them! Thanks for joining in.

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  12. Bella Baker3/23/11, 10:18 PM

    they look great!!! Love the pan! So glad you liked them, I enjoyed them too! I came looking for your hamentashen recipe - I am planning on making some this weekend!!!

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  13. Kayte3/24/11, 5:09 PM

    Yeah, yeah, yeah, the brownies look really good but I am drooling over that little six inch square pan...I want THAT! Okay, your brownies look great, too.

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  14. Anonymous3/25/11, 4:43 PM

    This sounds interesting - I wouldn't have gone for a honey-infused brownie but if it wins over even a honey-disliker, it's worth a shot! They look delicious.

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