Cooking with Honey – Brownie Cake Drizzle (2014 Contest)

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September 5, 2015 by matlocks

Brownie Cake Drizzle (adapted from Mark Bittman’s Brownies)
(Lynn, Marley, and Sabina Major)


2 oz of unsweetened chocolate, roughly chopped
7 tablespoons of unsalted butter, softened
+ a bit extra (to grease the pan or foil)
⅔ cup of sugar
¼ cup of honey (preferably from Bartram’s Garden)
+ a bit extra – to drizzle on top
2 eggs
½ cup all-purpose flour
a pinch of salt
a pinch of baking soda
⅓ teaspoon of vanilla extract


Step 1 –
Pre-heat the oven to 325 degrees F.
Grease an 8-inch square baking pan, or line it with aluminum foil and grease the foil.

Step 2 –
Combine the chocolate and butter in a small saucepan over very low heat, stirring occasionally. When the chocolate is melted, remove from the heat and continue to stir until the mixture is smooth.

Step 3 –
Transfer the mixture to a bowl and stir in the sugar. Then beat in the eggs, 1 at a time. Gently stir in the flour, salt, baking soda & vanilla.

Step 4 –
Pour batter into the prepared pan and bake 20-25 minutes, or until just barely set in the middle. [Note: It’s better to underbake brownies than to overbake them.]

Step 5 –
Cool the pan on a rack before cutting. Once they’re cool, drizzle some extra honey on top.
Serve and enjoy!
…On the off-chance that there are some left over: store them – covered, at room temperature – for no more than a day. Or wrap them up well and freeze to enjoy later.

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