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. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • 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; 7.1 g total fat; 3.2 g saturated fat; 26 mg cholesterol; 79 mg sodium. 55 mg potassium; 17.2 g carbohydrates; 1.3 g fiber; 10 g sugar; 2.4 g protein; 142 IU vitamin a iu; 6 mcg folate; 30 mg calcium; 1 mg iron; 7 mg magnesium; 10 g added sugar;