Honey Joy Blondies
The next level blondie with a honey joy topping has come to this site! Finally. You're welcome.
Following on from a vigorous discussion about similar recipes to this over on our Insider Club Whats App group (thanks Mandy and Ian for the nudge) meant that I had to double check if this recipe was posted and it wasn't! This recipe has been lolling around on here since early 2022 as it was part of our gifting boxes for Cravings Etc back when I clearly didn't have enough to do, so thought I would start a corporate gifting service. YIKES. Roll on to now and Mandy was posting pics in our group of something almost identical and I assumed it was my recipe (this recipe) and then she posted the link. Not me! *Rushes over to website to check...not published yet. Until now.
If you grew up in Australia, chances are Honey Joys were a staple at every birthday party and school fete. We've taken that nostalgic crunch and golden, buttery sweetness and turned it into something even better—a chewy, gooey blondie base topped with caramelised cornflake crunch. These Honey Joy Blondies are the perfect mash-up of retro and irresistible. They're quick to make, a total crowd-pleaser, and dangerously moreish. One slice won't be enough! I need to make them again to get a pic of just the honey joy rather than the image we are using now. However, I am afraid of making them, because unless I have someone to eat them with me, I will eat the lot. (Having said that, they freeze really really well...for up to 6 months. Thaw before eating!)
We are brownie/blondie central, make sure you check out these other recipes:
Need
-
The Blondie
- 85 Grams butter BUY
- 150 Grams dark brown sugar
- 50 Grams coconut sugar
- 1 Pinch pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 2 Tablespoons honey
- 2 eggs
- 160 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 250 Grams chocolate white callets BUY
-
The Honey Joy Topping
- 320 Grams butter BUY
- 300 Grams raw caster sugar BUY
- 100 Grams honey
- 320 Grams corn flakes
Do
- 1
Preheat the oven to 160°C and line a 30cm x 25cm tin with baking paper.
- 2
To make the Blondie, brown the butter by cooking on a medium to high heat, stirring occasionally until it bubbles and browns without burning. Remove from heat and let cool slightly. (This step is optional, but it makes them so delicious!)
- 3
Place sugars, salt, vanilla and honey into the Thermomix bowl and add cooled browned butter including all the bits. Mix 6 sec/speed 6.
- 4
Add eggs and blend 6 sec/speed 6.
- 5
Add flour and baking powder and combine 12 sec/Interval/dough setting.
- 6
Stir in chocolate. Spread into prepared tin and level.
- 7
To make the Honey Joy topping, place butter, sugar and honey into the Thermomix bowl and cook for 10 min/100°C/speed 1.
- 8
Place cornflakes into a large bowl. Pour hot mixture over and combine quickly with a spatula.
- 9
Pour mixture onto the blondie batter. Spread out roughly.
- 10
Bake 35-40 minutes until golden. Allow to cool in the tin completely before cutting.
- 11
Let cool in tin before cutting.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
