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PB & J Whole-Grain Blondies
PB & J Whole-Grain Blondies
1 Review
From: EatingWell Magazine, May/June 2015
This whole-grain peanut butter and jam 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.
- By: EatingWell Test Kitchen
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1½ cups white whole-wheat flour (see Tip)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons vanilla extract
- ¾ cup roasted salted peanuts, coarsely chopped
- ½ cup strawberry all-fruit preserves
Preparation
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Active
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Ready In
- 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 peanuts and preserves; fold the remaining peanuts and preserves into the batter. Evenly spread the batter into the prepared pan. Dollop the reserved preserves evenly over the top; sprinkle with the reserved peanuts.
- 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.
- Serving size: 1 blondie
- Per serving: 145 calories; 6 g fat(3 g sat); 1 g fiber; 20 g carbohydrates; 3 g protein; 7 mcg folate; 26 mg cholesterol; 13 g sugars; 12 g added sugars; 141 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 1 mg iron; 96 mg sodium; 61 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 1 other carbohydrate, 1 fat
Reviews 1
July 17, 2015
By: EatingWell User
Did not wok for me
I prepared this today, I was really looking forward to it!
Sadly the outcome was disappointing. Although I followed the recipe to the letter, and converted to grams with 2 decimals accuracy, the brownie was nice and golden/brown on top but completely raw inside. Inedible. I had a taste anyway and the flavour is to die for! So I asked, out of curiosity, a chef friend of mine where did I mess up and he replied that adding the strawberry all-fruit preserves in the batter was most probably the culprit of such poor result. I will try again adding the jam only on top, but in the meanwhile I lost of the good ingredients today, what a waste.
Pros: Incredibly tasty
Cons: Awful texture, faulty recipe
