This whole-grain hazelnut-espresso 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 hazelnuts and espresso beans; fold the remaining hazelnuts and espresso beans into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved hazelnuts and espresso beans 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 whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 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

141 calories; protein 2.4g 5% DV; carbohydrates 17.2g 6% DV; dietary fiber 1.3g 5% DV; sugars 10.3g; fat 7.1g 11% DV; saturated fat 3.2g 16% DV; cholesterol 25.7mg 9% DV; vitamin a iu 141.5IU 3% DV; vitamin c 0.2mg; folate 6.3mcg 2% DV; calcium 30.1mg 3% DV; iron 1.5mg 8% DV; magnesium 7.5mg 3% DV; potassium 55.2mg 2% DV; sodium 78.8mg 3% DV; thiaminmg 3% DV; added sugar 10g.