Brown-Butter Zucchini Blondies with Hot-Honey Glaze

Brown butter, the French beurre noisette, brings nutty caramel depth to these bakery-style blondies. Garden zucchini keeps them tender, while white chocolate and a hot-honey glaze finish with sweet heat.

Serves 6 · 20 min prep · 28 min cook

Estimate for one serving

• 355 cal
• 4g protein
• 52g carbs
• 15g fat
• 2g fiber

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Ingredients

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 cup finely grated zucchini, squeezed dry
• 1/2 cup white chocolate chips
• 2 tbsp hot honey
• 1/3 cup powdered sugar
• 1–2 tsp milk

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting.
2. 2Melt the butter in a light-colored saucepan over medium heat, swirling often, until it foams, turns amber, and smells nutty, 4–6 minutes. Pour into a large bowl and let cool 5 minutes.
3. 3Whisk the brown sugar and granulated sugar into the brown butter until the mixture looks like wet sand. Beat in the egg and vanilla until glossy and thick.
4. 4In another bowl, whisk the flour, baking powder, salt, and cinnamon. Fold the dry ingredients into the butter mixture just until combined, then fold in the well-squeezed zucchini and white chocolate chips.
5. 5Spread the thick batter evenly in the prepared pan. Bake until the edges are golden and a toothpick in the center comes out with a few moist crumbs, 24–28 minutes.
6. 6Cool the pan on a wire rack for 20 minutes, then lift out using the parchment and cool completely.
7. 7Stir the hot honey with the powdered sugar and just enough milk to make a thick but pourable glaze. Drizzle over the cooled blondie slab and let set 10 minutes.
8. 8Cut into six generous squares and serve at room temperature.