These whole grain blondies are my new go to recipe which I found in Eating Well Magazine, May/June 2015 issue. These are made with whole wheat flour but all-purpose can easily be substituted if you prefer. These contain half the calories of a traditional blondie since they use less butter and 30% less sugar but believe me when I say you will never miss it. The best part is that these can be customized any way you’d like. Change out the add-ins and the combinations are endless.
I brought a batch of these into my co-workers along with some of our Coconut Pecan Blondies. Some of the guys had never heard of a blondie h I described to them as being like a brownie without cocoa powder added in. Let’s just say they devoured not one but TWO pans of these over the course of their 12-hour shift. The overall consensus was that these were surprisingly delicious.
Check out my other Blondie Recipes:
Bacon Date Blondies
- 9-inch x 13-inch rectangular pan
- parchment paper - optional
- non-fat cooking spray
- 8 tablespoons unsalted butter
- 1 cup light brown sugar packed
- 1-1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs lightly beaten
- 1 tbsp vanilla extract
- 2/3 cup bacon cooked and chopped
- 2/3 cup dates dried, chopped
- 1 cup chocolate chips
- parchment paper optional
- 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.
- 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.
- Meanwhile, whisk flour, baking powder and salt in a medium bowl.
- 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 bacon, chocolate chips and dates; fold the remaining bacon, chocolate chips and dates into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved bacon, chocolate chips and dates on top.
- 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.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.