Whole wheat blondies are a simple to make, needing no mixer: only a bowl and a spoon. I like to melt the butter right in the mixing bowl (it fits in the microwave). Might as well save on dishes, right?
They are also fairly quick: from getting out the ingredients to cooling on a rack, 45 minutes is all you’ll need. And though warm blondies are divine, especially with a blob of vanilla ice cream melting on top, these bar cookies need to cool thoroughly before you store them away.
Whole wheat blondies are a little rougher, a little more robust, than your white-flour versions. The molasses lends them a deeper color and flavor, while the whole wheat flour adds a nutty sort of flavor, and makes them a bit chewier. We quite like the whole wheat version.
prep steps
Preheat oven to 350 degrees. In a large mixing bowl (that fits in your microwave) melt 1¼ stick butter. In a separate bowl, whisk together the flour, salt, baking powder and baking soda and set aside. Thoroughly grease a 9×13 pan.
mix with a spoon
Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture, and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and stir well.
bake
Pour batter into a well-greased 9×13 pan and bake for 23-25 minutes. The blondies should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan and then remove to wire rack; cool completely before storing them in an airtight container.
Whole Wheat Blondies
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- ¾ tsp salt
- ¼ tsp baking soda
- 1 tsp baking powder
- 10 tbsp unsalted butter (1 stick + 2 tablespoons)
- 2 cups dark brown sugar, packed (light is okay, too)
- 2 large eggs
- 1 tbsp vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl (that fits in your microwave) melt 1¼ stick butter. In a separate bowl, whisk together the flour, salt, baking powder and baking soda and set aside. Thoroughly grease a 9×13 pan.
- Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture, and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and stir well.
- Pour batter into a well-greased 9×13 pan and bake for 23-25 minutes. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan and then remove to wire rack; cool completely before storing them in an airtight container.