Recipe Image

Coconut-Almond Whole-Grain Blondies

  • 20 m
  • 2 h 40 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 8 tablespoons unsalted butter
    • 1 cup packed light brown sugar
    • 1½ cups white whole-wheat flour (see Tips)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 large eggs, lightly beaten
    • 2 tablespoons vanilla extract
    • ¾ cup toasted sliced almonds (see Tips)
    • ¾ cup sweetened coconut flakes

Directions

  • 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 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.
  • 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.
  • 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.
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