HONEY LAVENDER BLONDIES
FLORAL BLONDIES … another way to cook with lavender.
These blondies scream, nay, quietly whisper “tea time”. They’re elegant, though easy to make. I baked mine so that they are extra soft in the center, buttery at the edges, and finished with a light honey glaze that settles into every crack (if you prefer a drier blondie, simply bake a little longer). The lavender stays subtle, giving just enough floral warmth without overpowering the blondie itself.
Perfectly finished with a lavender honey glaze, they feel thoughtful yet relaxed and unfussy in the best kind of way. Make them for spring weekends, coffee with friends, or the kind of dessert you leave on the counter as a nonchalant flex when friends pop by.
HONEY LAVENDER BLONDIES
Buttery lavender blondies finished with a delicate lavender speckled honey glaze. Soft-centered, lightly floral, and perfectly balanced for spring gatherings, afternoon coffee, or an elegant everyday dessert.
Ingredients
Instructions
- Add the butter to a small saucepan and warm over low heat until fully melted. Stir in the culinary lavender buds and let steep for 10 minutes. Keep the heat very low. The goal is to gently infuse the butter, not cook the lavender.
- Strain through a fine mesh sieve, pressing lightly to extract the butter. Discard the lavender and let the butter cool slightly before using.
- In a mixing bowl, whisk together the warm lavender butter, brown sugar, and honey until smooth and glossy.
- Add the egg and vanilla extract, whisking until fully combined and slightly thickened.
- Fold in the flour and salt using a spatula, mixing only until no dry streaks remain. The batter should feel soft and thick and look even.
- Preheat the oven to 350°F . Line an 8 x 8 inch baking pan (for thinner blondies) or a loaf pan (for thicker ones like in the pictures) with parchment paper.
- Spread the batter evenly into the prepared pan.
- FOR THINNER BLONDIES: Bake for 18 - 22 minutes, until the edges are set and lightly golden while the center still feels slightly soft.
- FOR THICKER BLONDIES: Bake for 36 - 44 minutes, until the edges are set and lightly golden while the center still feels slightly soft.
- You want them to be slightly underbaked to keep the blondies tender and almost melt-in texture once cooled.
- Let cool completely in the pan before glazing.
- In a small bowl, whisk together the powdered sugar, honey, pinch of salt, lightly crushed lavender (I like to crush it between two hands) and just enough milk or cream to create a pourable glaze. The glaze should fall in soft ribbons rather than sit heavily on the surface.
- Drizzle or gently spread the glaze over the cooled blondies.
- Let the glaze set before slicing into squares.
- For clean edges on your squares, cut the outer edges of your blondie off (eat those scraps) and then cut into squares.
Notes
- These blondies pair beautifully with Earl Grey tea, chamomile or lavender tea, espresso, or even a glass of sparkling wine for spring gatherings or brunch tables.
- Keep the lavender subtle. If the flavor becomes distinctly “soapy” or overpowering, the infusion has gone too far.
- These blondies are intentionally baked just shy of fully set for the best texture.
- For the cleanest slices, chill briefly before cutting.
