Ingredients: 1 stick salted butter ¼ cup Q&H honey 1 Q&H egg 1 tbsp flaked sea salt (for sprinkling over top before serving) 1 cup all-purpose flour ½ tsp baking powder ½ tsp kosher salt 1 cup dark brown sugar 1 tsp vanilla extract ½ cup chocolate chunks ½ cup toasted walnuts (optional) Directions: Preheat oven to 350°F. Use a non-stick baking spray and spray an 8-inch square baking pan. Line with parchment, leaving an overhang on two sides, and spray parchment and pan. Melt butter in a small saucepan on medium heat, stirring occasionally. Cook until butter foams and turns a nutty brown color. Remove butter from heat and pour through a fine-mesh sieve into a large bowl. Add honey to still warm butter and stir. Let cool to room temperature. In a small bowl, combine flour, baking powder, and salt. Set aside. Add brown sugar to bowl with butter and honey, whisk until smooth, and whisk in egg and vanilla. Add dry ingredients, chocolate chunks, and optional walnuts. Stir until mixture is just incorporated; careful not to over-stir. Pour batter into pan and distribute evenly, smoothing out the top. Bake for 25 to 30 minutes. Test center with a toothpick, until it comes out clean. Place on rack to cool. When cooled, sprinkle flaked sea salt over top of blondies. Makes about 9-12 blondies.