There was a Brownie recipe that I made for years, until I could no longer find one of the ingredients, Choco-Bake. Anyone remember it?
While I loved that recipe, it just wasn’t the same with any substitution. However, when a jar of the National Honey Board’s Raspberry Honey landed on my desk, all I could think about was Raspberry Brownies. So, I resurrected my old recipe and modified it to see if it would work with the Raspberry Honey.
We think it’s a winner!
Find our review of several varieties of honey flavors and some of our other favorite honey recipes here.
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup raspberry honey
- 1/2 stick (1/4 cup) salted butter
- 2 ounces bittersweet baking chocolate
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, roughly chopped (optional)
- 1 Preheat oven to 350 degrees F.
- 2 Prepare square baking pan with non-stick spray.
- 3 Using a standard mixing bowl and a spatula that will scrape the sides of the bowl, mix eggs and sugar together. Note that hand mixing is best for this simple recipe.
- 4 Add honey.
- 5 Melt butter with chocolate over low heat, or carefully in the microwave, and let cool slightly.
- 6 Meanwhile, in a separate small bowl, mix flour, baking powder, and salt together.
- 7 Pour butter/chocolate mixture into the egg, sugar and honey mixture and mix together well.
- 8 Pour the flour, baking powder and salt into the mixture and mix together well.
- 9 Add the vanilla extract and mix well.
- 10 Add walnuts (or pecans, if you prefer), if using.
- 11 Pour all into prepared pan and place in pre-heated oven.
- 12 Bake for 30 minutes at 350 degrees F.
- 13 Let cool before cutting and serving, but wonderful served warm with ice cream!