Yield One 8 x 8-inch Pan Brownies
Prep Time 15 Minutes
Total Time 35-40 Minutes
- 10 Tbsp unsalted butter, melted
- ¾ cup cocoa powder, sifted
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup Nate’s 100% Pure Honey
- ¼ tsp salt
- ½ cup flour
- ½ cup heavy cream
- 1 Tbsp unsalted butter
- 2 tsp Nate’s 100% Pure Honey
- 1 cup semi-sweet chocolate chips
- Candy chips or sprinkles
Preheat the oven to 350℉. Line an 8 x 8-inch pan with parchment paper, or spray generously with cooking spray. Set aside.
In a medium bowl, whisk together the melted butter and cocoa powder. Stir in the vanilla extract, eggs, egg yolk and honey until thoroughly incorporated. Using a rubber spatula, fold in the salt and flour until just combined.
Pour the batter into your prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a moist crumb but isn’t wet.
Let the brownies cool completely while you make the ganache.
In a microwave safe bowl, heat the cream, butter and honey for 1 minute, or until very hot.
Add the chocolate chips into the bowl, then let it sit for 1 minute before stirring. Whisk until completely combined.
Once the brownies have cooled, pour the ganache over top. Sprinkle with candy chips or sprinkles, then let cool completely so that the ganache can set.