Pecan-Chocolate Chip Whole-Grain Blondies
ACTIVE: 20 minutes TOTAL: 2 hours 40 minutes
TO MAKE AHEAD: Cover and store airtight for up to 3 days; freeze for up to 3 months.
This whole-grain chocolate chip blondie recipe has half the amount of brown sugar and
butter as a traditional recipe and is made with 100% whole-wheat flour. The results:
scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.
8 tablespoons unsalted butter
1 cup packed light brown sugar
11/2 cups white whole-wheat flour
1 teaspoon baking powder
2 tablespoons vanilla extract
3/4 cup toasted pecans, chopped, divided
3/4 cup chopped semisweet or bittersweet chocolate chips, divided
1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper or foil,
allowing it to slightly overhang opposite edges. Coat with cooking spray.
2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant
and starting to brown, 4 to 5 minutes. Remove from the heat. Whisk in brown sugar; let
cool for 15 minutes.
3. Meanwhile, whisk flour, baking powder and salt in a medium bowl.
4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the
flour mixture in two additions, gently folding until just combined. Reserve 2 tablespoons
each pecans and chocolate chips; fold the remaining pecans and chocolate into the batter.
Evenly spread the batter into the prepared pan. Sprinkle the reserved nuts and chocolate
5. Bake the blondies until light brown around the edges, 18 to 22 minutes. They will appear slightly underbaked in the center; but will firm up as they cool. Let cool completely in
the pan on a wire rack, about 2 hours. To cut, grab the overhanging parchment or foil and
transfer the whole batch to a cutting board, then cut into 24 bars.
SERVES 24: 1 blondie each
Calories 152, Fat 8g (sat 4g, mono 3g), Cholesterol 26mg, Carbs 19g, Total sugars 12g
(added 12g), Protein 2g, Fiber 1g, Sodium 78mg, Potassium 64mg.
TIP: For the best flavor, toast nuts before using in a recipe. To toast whole nuts,
spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9