Junkyard blondies are a great way to use up that extra Halloween candy and experiment with creative flavor combinations!
If you’ve ever thought ‘blondies are just chocolate chip cookie bars…’ well, these blondies will change your mind. The combination of melted butter, dark brown sugar and honey make these blondies incredibly chewy and rich. Think buttery, toffee brownies minus all of the chocolate.
I choose to bake my favorite blondie recipe in a cast iron skillet, but you could certainly bake these blondies in a 10″ round cake pan. Don’t be shy when combining contrasting flavors and textures here. Crunchy pretzels, roasted nuts and chocolate candies all make irresistible additions.
- 8 ounces unsalted butter, melted
- 1½ cups brown sugar, preferably dark brown (300 grams)
- ¼ cup granulated white sugar (50 grams)
- 2 tablespoons honey
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- 1 tablespoon pure vanilla extract
- 1¾ cups plus 2 tablespoons all purpose flour (230 grams)
- 1¼ teaspoons salt
- ½ teaspoon baking soda
- 1 cup mix-ins or candies
- Preheat your oven to 300* F
- Grease a 10" cast iron skillet or a 10" round cake pan
- In a large mixing bowl combine the melted butter and sugars, mixing until smooth
- Stir in the honey, vanilla and eggs and mix until well combined
- In a separate medium mixing bowl, whisk together the flour, salt and baking soda
- Stir the dry ingredients into the butter mixture and mix until no dry ingredients remain
- Stir in desired mix ins
- Pour the blondie batter into the skillet and arrange candies on top
- Bake the blondie at 300*F for about 35-40 minutes, until the middle is just set
- If the blondie is browning too quickly, loosely cover the pan with aluminum foil and continue baking
- Cool for about 20 minutes until you can handle the skillet, these are best enjoyed warm!