1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 cup GOLDEN BLOSSOM HONEY
3/4 cup butter, softened
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1 1/2 cups walnuts, coarsely chopped
3 ounces unsweetened baking chocolate squares
2 tablespoons butter
2 cups confectioners powdered sugar
3 tablespoons boiling water
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Combine sugar and cocoa powder in a large bowl. Add honey, butter and vanilla. Beat with an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
In a small bowl mix together flour and salt. Add to wet ingredients, beating to just combine. Stir in walnuts. Spread evenly into prepared pan. Bake 35 – 40 minutes or until brownies test done. Remove to a rack to cool.
In a small pan over a very low heat, melt chocolate squares and butter. Stir until melted. Do not boil. Or use microwave according to directions on chocolate package.
Put confectioners sugar in a medium bowl. Pour in chocolate mixture. Beat with an electric mixer. Add the boiling water and beat until smooth. Immediately spread evenly over cooled brownies. Cut into 2-inch squares.
Yields: 24 (2-inch) brownies