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Baklava Blondies
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These baklava inspired blondies are made with a buttery blondie base studded with pistachios and walnuts and topped with a honey caramel nut topping with just a hint of lemon and cinnamon. If you’re looking for a rich, elevated bar these baklava blondies are for you!
Baklava Blondies
If you love baklava and you love blondies then you’re in the right place. These bars combines the nutty, honeyed sweetness of traditional baklava with the chewy, buttery texture of blondies, producing a mouthwatering mashup of two classics. The blondies are made in one bowl with a hint of honey and chopped nuts and topped with a rich honey caramel topping with just a hint of lemon and cinnamon, pistachios and walnut. If you love the rich, buttery flavors of baklava but want something a bit more approachable for everyday baking these are calling your name.
Ingredients for baklava blondies
These baklava blondies call for some extra ingredients because you’ll need to pack in all those baklava flavors: honey, pistachio, walnut, lemon, cinnamon…but other than that the rest of the ingredients are your usual suspect for blondies like butter, flour and sugar. Here’s your shopping list.
- Unsalted butter
- Light brown sugar
- Honey
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Pistachios
- Walnuts
- Vanilla extract
- Lemon
- Heavy cream
- Cinnamon
Tips for Perfect Baklava Blondies
These baklava blondies requires making two parts: the blondies and the honey caramel topping, but it’s so worth it. We’ve made these MANY times (how could you not–they’re delicious), so rest assured we have all the tips and tricks for you!
- Don’t over mix the blondies: When combining the wet and dry ingredients for the blondie base, be careful not to over mix, as this can result in a dense texture.
- Follow the directions closely for the honey caramel: You want to make sure your honey caramel is firm enough that it will set atop your blondies and not get soupy. Make sure to cookie the caramel for the correct amount of time to ensure it’s thick enough!
- Let the bars set completely before serving: Likewise, if you dive in before the caramel has set your baklava blondies will become super messy. Make sure to let the bars set completely before slicing!
Happy baking, my friends!
XXX
Print- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 3 hours and 25 minutes
- Yield: 16 blondies
- Category: dessert
- Method: oven
- Cuisine: american
Baklava Blondies
If you like baklava and blondies, these baklava blondies are for you. Rich, buttery, honeyed, and nutty with just a hint of lemon and cinnamon!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 3 hours and 25 minutes
- Yield: 16 blondies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
for the blondies
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 tablespoons honey
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup pistachios,
- 1/3 cup walnuts
- 1 teaspoon vanilla extract
for the honey caramel
- 3 tablespoons unsalted butter
- 1/3 cup honey
- 1 lemon rind
- 2 teaspoons lemon juice
- 3 tablespoons heavy cream
- 1/4 teaspoon ground cinnamon
- heavy pinch of salt
- 1/3 cup pistachios, chopped
- 1/3 cup walnuts, chopped
Instructions
- First, make the blondies. Preheat the oven to 350°F. Line an 8 x 8-inch square baking pan with parchment paper on all sides. Set aside.
- In a large mixing bowl, whisk the melted butter, brown sugar and honey together. Add in the egg, egg yolk and vanilla extract and whisk to combine.
- Add the flour, baking powder, and salt. Use a silicone spatula to fold until combined and no streaks of flour remain. Gently fold in the chopped nuts, mixing only until combined.
- Transfer the batter into the prepared pan. spreading to the edges and evening out the top. Place in the preheated oven and bake until the blondies are golden brown and a knife inserted into the center comes out mostly clean, about 25 minutes.
- While the blondies are baking, make the honey caramel sauce. In a small saucepan over medium heat combine the butter and honey. Use a vegetable peeler to peel off a 1 inch strip of lemon rind and add to the saucepan. Set the lemon aside for later–you’ll use some of it’s juice! Simmer the butter and honey mixture over low-medium heat until the mixture is a dark brown and has reduced in half, about 15 minutes. Add the heavy cream, 2 teaspoons of lemon juice, cinnamon and salt and cook until the mixture darkens in color and it thickly coats the back of a spoon, about 10 more minutes. Remove from the heat and allow to cool slightly. The blondies should also be done cooking now–take them out of the oven and place on a wire rack to cool until the pan is cool to the touch.
- Sprinkle the chopped pistachios and walnuts over the top of the blondies and pour the caramel sauce over the nuts, using a rubber spatula to spread into an even layer. Cover the pan with plastic wrap and place in the fridge to set completely, at least 2 hours!
- Once the caramel is set, use a very sharp knife to cut the blondies into squares (or cut the squares in half to make triangles). Serve and enjoy!
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