The honey taste is absolutely wonderful. Resist omitting the nuts.
Honey Nut Brownies
1/2 Cup Butter
4 oz (4 squares) Bittersweet Chocolate, coarsely chopped
4 Lg Eggs
1/2 Tsp Salt
1 Cup Honey
2/3 Cup Sugar
1 Tsp Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Chopped Nuts (I used walnuts)
Center a rack in the oven and preheat it to 325F. Line a 9″ square baking pan with foil and coat the foil with butter to prevent the brownies from sticking. Set aside.
Melt butter and chocolate in a double boiler just until everything has melted and consistency is smooth. Remove from heat and allow to cool slightly.
Using a stand mixer fitted with the paddle attachment, or an electric mixer and a large bowl, beat eggs and salt on medium-high speed until foamy. Add the honey, sugar, and vanilla and mix on low speed for 2 minutes. Add the chocalate and butter mixture and mix only until incorporated. Add the flour and mix on low speed just until it disappears into the batter. Fold in the nuts. Spread the batter in the pan.
Bake the brownies for 45-50 minutes, until the brownies have risen and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and allow to cool for about 5 minutes.
Invert the pan onto a cooling rack and remove the foil. Turn the brownies over to allow them to continue cooling right side up.
Cut the brownies into 16 squares. Dust the brownies with confectioners sugar before serving, if desired.