Honeybee Brownies

Rich and sweet, these taste like a cross between a brownie and fudge, and use three different kinds of sugar.
By / Photography By Alfredo Añez | January 01, 2014


Preheat oven to 350°. Butter an 8-inch square baking pan. Line bottom with parchment.

Combine flour and sea salt. Melt chocolate in microwave-proof bowl for 30 seconds, then in 10-second intervals, stirring in between, until almost fully melted. Stir until smooth. Set aside to cool to room temperature.

In large mixing bowl, combine butter and vanilla and beat until fluffy. Add sugars and honey and beat until well blended. Add eggs one at a time, beating well after each. Add chocolate at low speed and beat just until blended. Add flour mixture and beat just until blended.

Pour batter into prepared baking pan and smooth with spatula. Bake 40 minutes until brownies pull back slightly from sides of pan. Cool in pan on rack. When cool, flip onto rack and cover with another rack so it's right side up. Refrigerate or freeze to make slicing easier. You may need to cut off edges to make neater slices. Use a sharp, thin knife and clean frequently while cutting. Cover brownies with plastic wrap and store in refrigerator, but bring to room temperature before serving.

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  • 1 1/2 cups unsifted flour
  • 1/2 teaspoon sea salt
  • 5 ounces unsweetened chocolate
  • 12 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 3/4 cup light brown sugar
  • 1/2 cup honey
  • 4 eggs
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