Honey Blondies with Figs & Pistachios
I’m still on a bit of a honey kick lately so I wanted to make another recipe to highlight honey and what better choice than a blondie. If you go searching around online for a honey blondie, you’ll find a lot of recipes that have honey but also have white or brown sugar. So the upside of this recipe is that honey is the only sweetener included. This recipe is slightly adapted from the blondie recipe in America’s Test Kitchen’s Naturally Sweet cookbook (definitely worth purchasing a copy if you’re into naturally sweetened baking!). Their recipe uses pecans and chocolate chips so definitely feel free to use those if you would prefer but I wanted to switch up the additions for something a little less conventional and that’s how I landed on pistachios and figs. I love the color that pistachios add to baked goods and figs are a natural companion to pistachios and they add such a nice subtle sweetness. You can of course swap out the pistachios for any other nuts if you aren’t a fan and feel free to experiment with other dried fruits (I bet dates would go well!).
Enjoy!
Make 16 blondies
Ingredients
150 g all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
113 g (1 stick, 1/2 cup) unsalted butter, melted and slightly cooled
150 g honey
1 egg plus 2 egg yolks
4 tsp. vanilla extract
45 g pistachios, toasted and roughly chopped
80 g black mission figs, diced
Directions
Preheat your oven to 350 F. Grease an 8x8 baking pan.
In a small bowl, mix together the flour, salt, and baking powder.
In a separate bowl, whisk together the butter, honey, egg + egg yolks, and vanilla extract. Once combined, stir in the flour mixture. Then fold in the pistachios and figs. [Note: If you would like, you can reserve some of the pistachios to sprinkle on top after pouring in the pan.]
Pour batter into your baking pan and bake for about 20-23 minutes or until a toothpick inserted in the center comes out clean.
