Whole-Wheat Blondies


Gooey and melty and oh so good! This blondies recipe uses whole-wheat flour, while adjusting the amount of liquids so that the blondies remain tender, moist and a real treat, especially when eaten warm (ahh, melted chocolate chips!).

Whole-Wheat Blondies
Prep and Cool time
Cook time
Total time
Recipe type: Dessert
Yield: 16 blondies
  • Nonstick cooking spray
  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup soft unsalted butter
  • 1 cup (packed) light brown sugar
  • 1 large egg
  • ¼ cup low-fat milk
  • 2 teaspoons pure vanilla extract
  • ½ cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F. Line a square 8-inch baking dish with foil. Allow edges of foil to hang over pan, this will help later with removing the cookies from the pan. Spray the foil with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, cream the butter and sugar using a hand-held electric whisk, then add the egg, vanilla and milk. Mix well.
  4. Add the flour mixture to the egg mixture and mix with a spatula, just until blended. Fold in the chocolate chips.
  5. Transfer batter to the prepared baking dish. Smooth the top with a spatula. Bake 25 minutes, until center is firm.
  6. Cool 20 minutes in pan on a wire rack. Remove cake from pan using the foil handles and place on a cutting board. Cut into 16 squares.
Nutrition Per Serving
Serving size: 1 blondie; Calories: 185; Fat: 8g; Carbohydrates: 31g; Sugar: 22g; Sodium: 80mg; Fiber: 2g; Protein: 3g


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