Brown-Butter Sweet Corn Blondies with Hot Honey Drizzle

Blondies trade cocoa for caramel warmth, and this late-summer take folds fresh sweet corn into nutty brown butter. A hot honey drizzle finishes each square with gentle heat against white chocolate.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 48g carbs
• 13g fat

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Ingredients

• 1/2 cup unsalted butter
• 1 cup fresh sweet corn kernels
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup white chocolate chips
• 3 Tbsp hot honey
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and lightly grease an 8-inch square baking pan or small cast-iron skillet; line with a parchment sling for easy lift-out.
2. 2Melt the butter in a light-colored skillet over medium heat, swirling until it foams, turns golden-brown, and smells nutty, about 4–5 minutes; pour into a mixing bowl and let cool 3 minutes.
3. 3Stir the fresh corn kernels into the warm brown butter so they soften slightly and pick up the toasty flavor.
4. 4Whisk in both sugars until the mixture looks glossy and mostly smooth, then beat in the egg and vanilla until fully combined and slightly thickened.
5. 5In a separate bowl stir together the flour, cornmeal, baking powder, and kosher salt.
6. 6Fold the dry mixture into the wet just until no dry streaks remain; the batter will be thick. Gently fold in the white chocolate chips.
7. 7Scrape the batter into the prepared pan, smooth the top, and bake 22–26 minutes until the edges are deep golden, the center is set but still soft, and a toothpick comes out with a few moist crumbs.
8. 8Cool in the pan on a rack for 15 minutes, then lift out and cool another 10 minutes. Warm the hot honey briefly so it is pourable, drizzle generously over the blondies, and finish with flaky sea salt.
9. 9Slice into 6 squares while still slightly warm and serve. Leftovers keep covered at room temperature up to 2 days.