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