Gluten-Free Raw Honey Brownie Recipe

by Lisa Johnson

About the Recipe

This recipe is a very honey flavor forward recipe. By using varietal honey, the unique flavor of each varietal will stand out. I used two extremely different flavor profiles and it is amazing how different the brownies turned out from each other! Feel free to substitute your favorite varietal.

I used the Meadowfoam Honey from Adagio to highlight the “marshmallow” notes. I achieved a S’More-like flavored brownie.

In the second batch, I used Adagio's Buckwheat Honey to emphasize the richness of the chocolate.

Both honey varietals created a very chewy brownie texture. By storing the baked brownies in an airtight container, the brownies stayed fresh for a week. When baking with honey, baked goods maintain a longer shelf life.

The hard part with these brownies is that they are so delicious, they may not last a week!

Base Brown Recipe

¼ cup semi melted butter
¾ cup honey
1 egg
1 tsp vanilla
½ cup gluten free flour mix
1 tsp baking powder
½ tsp salt
4 tbsp cocoa powder
¼ cup chopped nuts
½ cup chocolate chips

In a large microwavable bowl, semi melt the butter.

Add the honey and mix together with the butter. (A quick tip for getting out honey from the measuring cup is to first spray cooking spray into the measuring cup before measuring out the honey. The cooking spray allows the honey to easily flow out from the measuring cup)

Add the egg and vanilla, mix well.

Add in the gluten free flour mix (you may substitute regular flour if so desired), baking powder, salt and cocoa powder and mix well.

Use which ever chopped nuts (I use chopped pecan) and chocolate chips (I use the semi-sweet mini) into the mixture.

Grease a 9x9 baking pan and bake at 350 F for 20 minutes.

When crispy edges are present take out of oven and let stand for 15 minutes.

The darker the honey, the darker the brownies.

Enjoy!