This whole-grain coconut-almond 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees 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.

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  • 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 almonds and coconut; fold the remaining almonds and coconut into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved almonds and coconut 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.

Tips

Make Ahead Tip: Cover and store airtight for up to 3 days; freeze for up to 3 months.

Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.

For the best flavor, toast nuts before using in a recipe. To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.

Nutrition Facts

131.7 calories; protein 2.3g 5% DV; carbohydrates 16.7g 5% DV; exchange other carbs 1; dietary fiber 1.4g 6% DV; sugars 10.2g; fat 6.4g 10% DV; saturated fat 3.4g 17% DV; cholesterol 25.7mg 9% DV; vitamin a iu 140.8IU 3% DV; vitamin cmg; folate 3.5mcg 1% DV; calcium 30.5mg 3% DV; iron 1.3mg 7% DV; magnesium 10.7mg 4% DV; potassium 61.4mg 2% DV; sodium 85.5mg 3% DV; thiaminmg 1% DV; added sugar 10g.