Blondies with Bee Balm & Apricots

Blondies with Bee Balm & Apricots

Blondies with Bee Balm & Apricots

Course: Dessert
Keyword: bee balm
Servings: 32 bars
Author: Susan Belsinger


  • 1 cup unsalted butter
  • 1 ⅓ cups brown sugar
  • cup granulated sugar
  • 1 cup dried apricots
  • ½ cup Monarda leaves and/or flowers loosely packed
  • 1 ¼ cups unbleached flour
  • 1 ¼ cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 extra-large eggs
  • 1 ½ teaspoons pure vanilla extract.


  • Preheat oven to 350°F. Butter a 13 x 9 x 2-inch pan. In a heavy-bottomed saucepan, melt the butter over medium-low heat. When melted, add the brown sugar and stir. Cook over medium-low heat, stirring, until the brown sugar is thick and syrupy, for about 4 minutes. Stir in the granulated sugar until it is dissolved and remove the pan from the heat to cool; the fat will separate from the sugar.
  • Thinly slice the apricots crosswise. Wash, dry, and coarsely chop the Monarda leaves and flowers; there should be about 1/4 cup of chopped herb.
  • Combine the flour, baking powder, and salt in a bowl and stir to blend. Sprinkle 1 tablespoon of the flour mixture over the apricots and toss to coat them lightly. Whisk the eggs, one at a time, into the warm brown sugar and butter mixture to blend thoroughly. Add the vanilla and stir well.
  • Pour the liquid ingredients into the flour and stir until it is just blended. Add the apricots and Monarda and stir until they are just mixed in.
  • Pour the batter into the prepared pan and bake in a preheated oven for 35 minutes, until the top is a deep golden brown. Allow to cool completely on a baking rack before cutting into bars.

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