Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (85g) raw honey
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal. Note: This ensures the bars don't stick to the corners.
  2. In a large microwave safe mixing bowl, whisk the melted butter, light brown sugar, and raw honey vigorously for 2 minutes until the mixture looks glossy and emulsified.
  3. Whisk in the egg and vanilla extract until the batter reaches a thick, caramel like consistency. Note: The egg acts as the bridge between the fat and the sugar.
  4. Sift the all purpose flour, 1 tsp ground cinnamon, sea salt, and baking powder directly into the wet ingredients. until no large lumps of flour remain.
  5. Use a silicone spatula to fold the dry ingredients into the wet until just combined. Note: Stop as soon as the last streak of flour disappears.
  6. Spread the batter evenly into the prepared pan using the back of your spatula to smooth the top.
  7. Mix the 1 tbsp granulated sugar and 1/2 tsp cinnamon together in a small bowl and sprinkle evenly over the top until the surface is completely covered.
  8. Bake for 20 minutes until the edges are golden and the top has formed a thin, crackly crust.
  9. Remove from the oven and let cool completely in the pan until the center is firm to the touch.
  10. Lift the parchment paper handles to remove the slab and slice into 16 bars with a sharp, warm knife.