Bready or Not Original: Honey Ginger Blondies
These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.
Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.
It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.
The result is a delicious, unique recipe that is perfect year-round!
Bready or Not Original: Honey Ginger Blondies
Equipment
- large saucepan
- 9×13 pan
- aluminum foil
- nonstick spray
Ingredients
- 1 cup unsalted butter 2 sticks
- 2/3 cup honey
- 1 1/2 cups brown sugar packed
- 1 1/2 Tablespoons fresh ginger
- 2 1/2 cups flour
- 2 large eggs room temperature
- 1 1/2 Tablespoons vanilla extract
- 2 teaspoons coarse salt
- 1 1/4 cup candied ginger chopped
- 1 cup semisweet chocolate chips
Instructions
- Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
- Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
- Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
- Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.
OM NOM NOM!
Bready or Not Original: Ultimate Double Chocolate Brownies
Brownies. There are probably infinite recipes for them. I probably have over a dozen on Bready or Not. These Ultimate Double Chocolate Brownies have all the classic elements, plus a little more.
That “little more” is Oreos. I suppose I could upgrade these to Triple Chocolate, but I suppose someone might debate if Oreos count as chocolate or just chocolate flavor. So let’s keep things simple.
The important thing is that these brownies are bursting with chocolate flavor. To increase that burst, add in some espresso powder (that enhances chocolate) and/or make these a day ahead of when they need to be served. Chocolate cakes and brownies often develop a deeper flavor after a day.
I used classic Oreos in this recipe, but add any kind you want, even those seasonal flavors. Heck, use minty ones and add mint extract. Use this recipe as a base for new deliciousness!
Bready or Not Original: Ultimate Double Chocolate Brownies
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
Ingredients
- 3/4 cup baking cocoa sifted
- 1/2 teaspoon baking soda
- 2/3 cup unsalted butter room temperature and divided
- 1/2 cup boiling water
- 2 cups white sugar
- 2 large eggs room temperature
- 1 1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 teaspoon espresso powder optional
- 10 Oreos coarsely chopped
- 2 cups chocolate chips semisweet, milk, or dark, or a mix
Instructions
- Preheat oven at 350-degrees. Line a 13×9 pan with aluminum foil and apply nonstick spray.
- In a big bowl, combine the cocoa and baking soda with 1/3 cup of butter. Add the boiling water and stir to combine. Add the sugar, eggs, and remaining butter. Once that is consistent in color, add the flour, vanilla, salt, and espresso powder, if using.
- Fold in the Oreos and chocolate chips until they are distributed throughout.
- Pour batter into the prepared pan. Bake for 35 to 40 minutes, until the brownies are pulling away from the sides of the pan and the middle passes the toothpick test.
- Cool at room temperature, speeding the process in the fridge, if desired. Brownies will be denser and easier to cut if chilled. Use the foil to lift the brownies onto a cutting board to slice. Store in a sealed container at room temperature or in fridge.
OM NOM NOM!
Bready or Not: No-Bake Triple-Decker Toffee Bars
These No-Bake Triple-Decker Toffee Bars are a sweet summertime treat. No oven is required, and there’s only a brief time standing at the stove. The result is, essentially, a homemade candy bar made from simple ingredients.
Saltine crackers form the basis for the three layers of these bars. They add intense crispiness that holds up to a deluge of toffee, but they also add salt. That salt really builds incredible flavor throughout the layers, and the flaky sea salt on top adds even more.
The homemade toffee in this recipe isn’t terrible to work with, but please, use caution. It can go from a simmer to a boil FAST, and you do not want that molten sugar on your skin. So, keep an eye on the temperature and bring it down as you need to, and keep stirring the toffee as the directions say. Once this gets going, don’t leave the pot unattended.
Modified from Southern Living December 2022 issue.
Bready or Not: No-Bake Triple-Decker Toffee Bars
Equipment
- 9×9 pan
- aluminum foil
- nonstick spray
- offset spatula
Ingredients
- 48 saltine crackers from a 16-ounce package, divided
- 3/4 cup light brown sugar packed
- 1/2 cup unsalted butter
- 14 ounces sweetened condensed milk one can
- 3 Tablespoons half & half
- 2 Tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 8 ounces chocolate chips or chocolate bark
- 1 teaspoon flaky sea salt
Instructions
- Line a 9×9 pan with foil, overlapping two long strips to cover all four side. Apply nonstick spray all over interior. Place 16 crackers in a single layer to form a base crust. On a plate, count out 32 more crackers to have ready to make the next layers quickly. Stage the uneven spatula nearby.
- In a saucepan on the stove, cook sugar and butter, stirring often, until the butter is melted and the sugar is dissolved. That will take about 5 minutes. Pour in the sweetened condensed milk, half & half, corn syrup, and salt. Increase the heat to medium to bring the contents to a simmer. Stir constantly. Continue stirring–bringing the heat down as needed to keep it at a simmer, not a full boil–for about 6 to 8 minutes, until it obtains a deep golden color. Remove the pan from heat and add the vanilla extract.
- Carefully pour about 1/3 of the toffee over the crackers. Set down pan and quickly use the spatula to spread the toffee into an even layer. Place 16 more crackers on top. Add another 1/3 of toffee. Place the last of the crackers, and then pour the rest of the toffee on top and even it out. Let cool for a few minutes. Clean the uneven spatula.
- Meanwhile, melt the chocolate using a microwave-safe bowl in the microwave or a pot on the stovetop. Slowly pour the chocolate over the top of the of the cracker-toffee stack and use the spatula to even it out. Let it cool about 5 minutes. Measure out the flaky sea salt and sprinkle it all over the top.
- Place the pan in the fridge to chill for at least 2 hours or overnight.
- Remove from fridge and let set at room temperature about 10 minutes, which will reduce the amount of crackling across the chocolate top. Use the foil to lift the contents onto a cutting board. Use a knife to cut off the very edges to form neat sides, and then cut the rest of it into small bars.
- Store bars in a sealed container in the fridge for up to a week.
OM NOM NOM!
Bready or Not Original: Chewy Honey Strawberries and Cream Cookies
These Chewy Honey Strawberries and Cream Cookies are my own invention inspired by these soft-dried strawberries I found at Costco. (They are also on Amazon for a much higher price. Affiliate link.)
If you love strawberries AND cookies, welcome to the recipe of your dreams. My base chewy honey cookie recipe has ingredients swapped out to make this work.
Chopped up (I used kitchen shears) soft-dried strawberries are distributed throughout the dough. White chocolate chips are the fantastic accompaniment that is easy to find, but I also tried this recipe again using some limited edition Hershey’s Cream Cheese Chips, which delivered an even richer flavor.
Who knows where or how long these chips will be available, but if you can find them, use them in this recipe or any other good chocolate chip cookie recipe.
Like my other variations of this base recipe, these cookies will keep for weeks in a sealed container.
Bready or Not Original: Chewy Honey Strawberries and Cream Cookies
Equipment
- plastic wrap
- tablespoon or teaspoon scoop
- baking sheet
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1/2 cup light brown sugar packed
- 1/2 cup white sugar
- 2 Tb honey
- 1 large egg room temperature
- 1 Tablespoon vanilla extract
- 1 cup bread flour
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or Hershey's Cream Cheese Chips
- 3/4 cup soft-dried strawberries chopped
Instructions
- In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
- In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
- Slowly stir together the wet ingredients and flour mix until just combined. Fold in the white chocolate chips and strawberries pieces. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
- When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
- Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheet for 10 to 15 minutes before moving to a rack to cool completely.
- Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
OM NOM NOM!
Bready or Not Original: Oatmeal Coconut Cookies
These Oatmeal Coconut Cookies are super-chewy thanks to that combo. Plus, they aren’t super-sweet, which lets the chocolate shine through.
I love how old-fashioned these cookies look, like something I’d eat when I was a kid, with my grandma on a visit to friend’s house. There’s a certain level of heartiness and coziness to these cookies.
These cookies are quick to assemble, too. After posting some intricate recipes this month (I’m looking at you, Apple Cream Cheese Brioche Tart) it’s nice to share things are simple and good.
Bready or Not Original: Oatmeal Coconut Cookies
Equipment
- parchment
- tablespoon or tablespoon scoop
- baking sheet
Ingredients
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- 1 large egg room temperature
- 1 Tablespoon milk or half & half
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats also called old-fashioned oats
- 1 cup chocolate chips semisweet, milk, dark, or a mix
- 1 cup shredded coconut
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.
- Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.
- Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Golden Syrup Brownies
I’ve made a lot of brownies that I’ve shared here on Bready or Not, but these Golden Syrup Brownies are the fudgiest I’ve ever made.
Seriously, they are good but they are dense and rich. I highly recommend cutting these things small, just as one does with fudge.
Golden Syrup and coarse sugar are what set these brownies apart. I used Lyle’s Golden Syrup, the original version, imported from the UK. Sometimes you’ll see honey and light corn syrup mentioned as American substitutes; if you want to go that route, split them half and half, but it still won’t be the same as Lyle’s.
As for the coarse sugar, the original recipe printed in Bake from Scratch called for unrefined light muscovado, but I used a mix of demerara and turbinado. Hence my general recommendation for coarse sugar.
This recipe will keep for weeks in the fridge, have you the fortitude!
Bready or Not: Golden Syrup Brownies
Equipment
- 9×9 pan
- aluminum foil
- nonstick spray
- fine mesh sieve
Ingredients
- 1 1/2 cups plus 2 teaspoons coarse sugar such as turbinado and demerara
- 14 Tablespoons unsalted butter
- 4 Tablespoons plus 2 teaspoons golden syrup
- 1 1/4 cups dark chocolate chopped or in chips
- 6 large eggs room temperature
- 2/3 cups plus 2 Tablespoons all-purpose flour
Instructions
- Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
- In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.
- In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.
- Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.
- Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.
OM NOM NOM!
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