These brownies were a surprise hit. Honey is not the typical ingredient for brownies, especially one whole cup's worth, but the end result was mighty tasty.
I used mesquite honey, which gave an interesting background note to the chocolate. The chocolate flavor was on the mild side.
Instead of using extra pans, I melted the chocolate and butter in my 2-cup pyrex measuring cup, in the microwave, allowing me to pour it right into the sugar/honey/egg mixture.
The texture was extremely moist, somewhere between fudgey and cakey. And like many desserts, it improved with time. Day 3 brownies were still moist with a lovely honey-chocolate flavor.
While the nuts were a nice addition (I used pecans), my daughter thought that replacing them with chocolate chips would augment the mild chocolate flavor. Even so, this dessert disappeared really quickly, a sure sign of approval.
There were definitely strong opinions about this brownie recipe from the other TWD bakers. Stop by the Tuesdays with Dorie blog to see what they had to say.
This week's hostess was Suzy of Suzy Homemaker.