Salted Honey Cornmeal Blondies
Buttery blondies get a golden, lightly crisp edge from cornmeal and a glossy finish from honey.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 16 · Difficulty: Easy · Rating: 4.8/5 (148 reviews)
INSPIRED BY
An original bar cookie built around buttery brown sugar, fragrant honey, and fine cornmeal.
Story
Casey likes a bake that can be mixed before the oven finishes preheating. These blondies stay fudgy in the middle, with cornmeal for a gentle golden crunch and honey for a floral finish. A few flakes of salt keep the sweetness cozy instead of cloying.
By Casey
Ingredients
- 8 tablespoons unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup fine yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup white chocolate chips
- 1 tablespoon honey, for finishing
- Flaky sea salt, for finishing
Instructions
- Heat the oven to 350 F and line an 8-inch square pan with parchment, leaving a little overhang.
- Whisk the melted butter, brown sugar, and honey until glossy, then whisk in the eggs and vanilla.
- Stir the flour, cornmeal, baking powder, and kosher salt together in a separate bowl.
- Fold the dry mixture into the butter mixture just until no flour streaks remain, then fold in the white chocolate chips.
- Spread the batter in the pan and bake for 23 to 25 minutes, until the edges are set and the center still looks slightly soft.
- Brush the warm top with the finishing honey, sprinkle with flaky salt, cool completely, and cut into squares.
Chef Tips
- Do not overbake; the center firms as the blondies cool.
- Use fine cornmeal for a tender texture and a subtle crunch.
- Chill the pan for 20 minutes before cutting if you want sharp edges.
Cook's Notes
- Line the pan with parchment.
- Bake until the center is just set.
- Cool before slicing for the cleanest bars.