When it comes to indulgent desserts, few things can compare to the irresistible combination of rich chocolate and gooey caramel. That's why the honeybun brownies recipe has become a staple in my kitchen. This delectable treat brings together the classic flavors of a honey bun and the fudgy texture of brownies, resulting in a dessert that will satisfy any sweet tooth.
I first stumbled upon this mouthwatering recipe while browsing through a cookbook by a renowned pastry chef. Intrigued by the unique blend of ingredients, I decided to make it my own by adding a drizzle of honey to enhance the overall sweetness. The result was pure perfection, and ever since then, these honeybun brownies have been a hit with my family and friends.
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Ingredients
- All-purpose flour — 1 cup
- Granulated sugar — 1 cup
- Unsalted butter — ½ cup, melted
- Cocoa powder — ½ cup
- Eggs — 2 large
- Vanilla extract — 1 teaspoon
- Baking powder — ½ teaspoon
- Salt — ¼ teaspoon
- Sweetened condensed milk — 1 can (14 ounces)
- Caramel sauce — ½ cup, homemade or store-bought
- Honey — ¼ cup, for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a square baking dish with cooking spray or butter.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Stir until well combined.
- Add the melted unsalted butter, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
- Pour half of the brownie batter into the prepared baking dish and spread it evenly using a spatula.
- Drizzle the sweetened condensed milk evenly over the first layer of brownie batter.
- Next, carefully pour the remaining brownie batter over the sweetened condensed milk, covering it completely.
- Using a spoon or a spatula, drizzle the caramel sauce over the top of the brownie batter in a decorative pattern.
- Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the baking dish for about 15 minutes.
- Drizzle the honey over the warm brownies, allowing it to seep into the layers.
- Once completely cooled, cut the honeybun brownies into squares and serve.
Dietary Restrictions
- Gluten-free — For a gluten-free version of these brownies, you can substitute the all-purpose flour with a gluten-free flour blend.
- Vegetarian — This recipe is suitable for vegetarians as it does not contain any meat or animal products.
- No-dairy — To make this recipe dairy-free, simply replace the unsalted butter with a dairy-free margarine or coconut oil. Ensure the caramel sauce is also dairy-free or make your own using dairy-free ingredients.
Substitutions
- Honey — If you prefer, you can substitute the honey with maple syrup for a slightly different flavor profile.
- Caramel sauce — You can experiment with different flavors of caramel sauce, such as salted caramel or butterscotch, to put your own twist on these brownies.
- Flour — While all-purpose flour works best in this recipe, you can try using whole wheat flour for a slightly heartier texture.
Variations
- Mocha Flavored — For a kick of coffee flavor, add 1 tablespoon of instant coffee granules to the brownie batter before mixing.
- Nutty — If you enjoy the combination of chocolate and nuts, fold in ½ cup of chopped walnuts or pecans into the brownie batter.
- Minty — To create a refreshing twist, add ½ teaspoon of mint extract to the brownie batter. You can also sprinkle crushed mint candies on top for an extra touch.
- Spicy — For those who enjoy a bit of heat, add ¼ teaspoon of cayenne pepper to the brownie batter for a spicy kick.
Equipment
- Square baking dish (8x8 inches or 9x9 inches)
- Mixing bowl
- Spatula or spoon
- Whisk or fork
- Measuring cups and spoons
- Cooking spray or butter for greasing the baking dish
- Caramel drizzling tool (optional)
Storage
- Room temperature — Once cooled completely, store the honeybun brownies in an airtight container at room temperature for up to 3 days.
- Refrigerator — If you prefer a slightly firmer texture, you can refrigerate the brownies in an airtight container for up to a week.
- Freezing — To freeze the brownies, wrap individual portions in plastic wrap and place them in a freezer-safe container or bag. They will stay fresh for up to 3 months. Thaw at room temperature before enjoying.
Pro Tips
- Honey drizzle — For a beautiful presentation, warm the honey slightly before drizzling it over the brownies. This will make it easier to create artistic patterns.
- Room temperature ingredients — To ensure a smooth batter, make sure all the ingredients, especially the eggs and butter, are at room temperature before mixing.
- Cooling time — Allow the brownies to cool completely in the baking dish before cutting into them. This will ensure clean, neat slices.
- Double-layer — For an even more decadent treat, you can double the brownie batter and caramel layers, making sure to adjust the baking time accordingly.
- Sprinkle of sea salt — If you enjoy the interplay of sweet and salty flavors, a sprinkle of sea salt on top of the caramel drizzle adds a delightful touch.
Honeybun Brownies Recipe
Indulge in the perfect blend of rich chocolate and gooey caramel with these irresistible honeybun brownies. A delightful combination of a honey bun and fudgy brownies that will satisfy any sweet tooth.
Equipment
- Spatula or spoon
- Whisk or fork
- Cooking spray or butter for greasing
- Caramel drizzling tool (optional)
Ingredients
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- ½ cup Unsalted butter melted
- ½ cup Cocoa powder
- 2 large Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 can Sweetened condensed milk (14 ounces)
- ½ cup Caramel sauce homemade or store-bought
- ¼ cup Honey for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a square baking dish with cooking spray or butter.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Stir until well combined.
- Add the melted unsalted butter, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
- Pour half of the brownie batter into the prepared baking dish and spread it evenly using a spatula.
- Drizzle the sweetened condensed milk evenly over the first layer of brownie batter.
- Next, carefully pour the remaining brownie batter over the sweetened condensed milk, covering it completely.
- Using a spoon or a spatula, drizzle the caramel sauce over the top of the brownie batter in a decorative pattern.
- Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the baking dish for about 15 minutes.
- Drizzle the honey over the warm brownies, allowing it to seep into the layers.
- Once completely cooled, cut the honeybun brownies into squares and serve.
Notes
- Honey drizzle — For a beautiful presentation, warm the honey slightly before drizzling it over the brownies. This will make it easier to create artistic patterns.
- Room temperature ingredients — To ensure a smooth batter, make sure all the ingredients, especially the eggs and butter, are at room temperature before mixing.
- Cooling time — Allow the brownies to cool completely in the baking dish before cutting into them. This will ensure clean, neat slices.
- Double-layer — For an even more decadent treat, you can double the brownie batter and caramel layers, making sure to adjust the baking time accordingly.
- Sprinkle of sea salt — If you enjoy the interplay of sweet and salty flavors, a sprinkle of sea salt on top of the caramel drizzle adds a delightful touch.
Nutrition
Nutrition Facts
Honeybun Brownies Recipe
Amount per Serving
Calories
339
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
63
mg
21
%
Sodium
154
mg
7
%
Potassium
213
mg
6
%
Carbohydrates
56
g
19
%
Fiber
2
g
8
%
Sugar
46
g
51
%
Protein
6
g
12
%
Vitamin A
378
IU
8
%
Vitamin C
1
mg
1
%
Calcium
122
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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