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This whole-grain bacon (yes, bacon!) and date 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 test

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 dates and bacon; fold the remaining dates and bacon into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved dates and bacon 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.

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

127 calories; protein 2.5g; carbohydrates 17.8g; dietary fiber 1.1g; sugars 11.7g; fat 5.2g; saturated fat 2.9g; cholesterol 28.3mg; vitamin a iu 142.1IU; folate 3mcg; calcium 24.4mg; iron 1.2mg; magnesium 4.1mg; potassium 70.9mg; sodium 118.5mg; added sugar 9g.
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