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.

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

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Recipe Summary

total:
2 hrs 40 mins
Servings:
24
Nutrition Profile:
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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 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.

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.

Nutrition Facts

145 calories; protein 2.6g 5% DV; carbohydrates 20.2g 7% DV; exchange other carbs 1.5; dietary fiber 1.2g 5% DV; sugars 12.5g; fat 6.2g 10% DV; saturated fat 2.9g 14% DV; cholesterol 25.7mg 9% DV; vitamin a iu 140.8IU 3% DV; vitamin c 0.6mg 1% DV; folate 6.8mcg 2% DV; calcium 26.2mg 3% DV; iron 1.3mg 7% DV; magnesium 9mg 3% DV; potassium 61.1mg 2% DV; sodium 96.3mg 4% DV; thiaminmg 1% DV; added sugar 12g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 1 star values: 1
Rating: 1 stars
07/17/2015
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 Read More