A delightful twist on classic brownies, these honey nut blondies are rich, chewy, and packed with nutty goodness.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, melt the butter and let it cool slightly.
Let the butter cool to avoid cooking the eggs when mixed.
Whisk in the sugar, honey, and vanilla extract until smooth.
Whisk thoroughly to ensure the sugar dissolves.
Add the eggs one at a time, whisking well after each addition.
Adding eggs one at a time ensures a smooth batter.
Stir in the flour and salt until just combined.
Avoid overmixing to keep the blondies tender.
Fold in the chopped walnuts and pecans.
Gently fold to evenly distribute the nuts.
Pour the batter into a greased 8-inch baking pan and spread evenly.
Use a spatula to level the batter for even baking.
Bake in the preheated oven for 30-35 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
Check a few minutes early to avoid overbaking.
Let the blondies cool completely in the pan before cutting into squares.
Cooling fully ensures clean cuts and better texture.
Serve the blondies as they are or with a scoop of ice cream for an extra treat.
Presentation matters; arrange neatly for a delightful serving.
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