TWD: Honey-Nut Brownies

Things You Should Know About Honey-Nut Brownies

1. They sound like a delicious breakfast cereal
2. They look and taste more like a honey cake than a chocolate brownie
3. They are much improved by a thick layer of fudgy chocolate-sour cream frosting
4. There is nothing in the world that is not much improved by a thick layer of fudgy chocolate-sour cream frosting

I think the big problem with these “brownies” was a branding issue. Calling something brownies leads to the expectation of chocolatey delight, whereas these were more of a honey explosion with faint chocolate undertones. Which is not bad, if you enjoy honey cake. Which I…sort of do.

In an effort to boost the chocolate flavor, I used only unsweetened chocolate and increased it by 2 oz (50%!). It was only semi-successful, though, and the cake still had a very strong honey flavor. So I brought out the big guns: a thick, fudgy chocolate sour cream frosting, which helped increase the chocolate taste and counteract the overwhelming sweetness. Top it with a pinch of flaky sea salt, and you have a lovely, complex cake that’s none too sweet and perfectly moist and rich!

In the end I’d say it was a fairly successful chocolateish cake, but probably not one I’d repeat on a regular basis, unless it was for a honey lover of the exceptional variety. If you are such a person, the original recipe can be found on the Suzy Homemaker blog.

If you are only here for the chocolate sour cream frosting (and who could blame you?) here goes:

10 oz semi- or bitter-sweet chocolate (chocolate chips will do in a pinch, use better chocolate if you have it)
1 cup full-fat sour cream, at room temperature
1 tsp vanilla extract

Melt the chocolate in the microwave or over a double boiler, and stir until smooth.

Whisk in the sour cream and the vanilla until you have a thick frosting.

Pour immediately over cake in pan and smooth into an even layer. Let set at room temperature or refrigerate to speed up the process-frosting gets very thick in the refrigerator.

Makes enough to frost the top of a 9×13 sheet cake.

6 Responses to TWD: Honey-Nut Brownies
  1. Peggy says:

    That frosting you have there looks fabulously delicious!

  2. Nicole says:

    Those look great with the frosting! These were cake-like but mine were also gooey. These were odd brownies, but still pretty tasty.

  3. Tia says:

    i would have to agree on the frosting – these brownies NEEDED that. I should've made some :(

    Buttercreambarbie

  4. Flourchild says:

    It looks good!

  5. Jane says:

    That's really interesting because they just look SO chocolatey! It's curious that the honey flavor would be so overpowering. Love your honesty in telling us what you really thought about them!

  6. Allison says:

    The chocolate and honey combination sounds appealing. Don't know if I've ever had anything like that before!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Oh Hello There
Don't Be A Stranger
ENTER MY GIVEAWAY TO WIN BIG!
Take Me Home Tonight
Hey sugar heroes!
My candy cookbook is available now from:

Amazon
Barnes & Noble
IndieBound
Thanksgiving Desserts