Hazelnut-Espresso Whole-Grain Blondies

Hazelnut-Espresso Whole-Grain Blondies

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From: EatingWell Magazine, May/June 2015

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 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 hazelnuts (see Tips), chopped
  • ⅔ cup coarsely chopped chocolate-covered espresso beans

Preparation

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  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 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.
  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 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 information

  • Serving size: 1 blondie
  • Per serving: 141 calories; 7 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 6 mcg folate; 26 mg cholesterol; 10 g sugars; 10 g added sugars; 142 IU vitamin A; 0 mg vitamin C; 30 mg calcium; 1 mg iron; 79 mg sodium; 55 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ other carbohydrate, 1½ fat

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