Well friends, I had fun travel plans scheduled for this upcoming weekend, but I think they might be foiled by the ridiculous blizzard that’s about to hit the east coast.
Tomorrow morning, I am supposed to fly to Washington DC to visit my BFF Emily, who is getting married in 9 short months! The plan was to do some wedding dress shopping and snuggle up on the couch with a good bottle of wine and catch up all weekend long. Now I am worried that all this snow will mean my flight will be cancelled, but I am keeping my fingers crossed that I can get out of LA tomorrow!
If you happen to be stuck inside all weekend from the snow, I’ve got a delicious baking project for you: these Whole Wheat Blondies with Pecans!
I found a recipe for Whole Grain Blondies from Cooking Light, and after a couple of tweaks, I finally perfected them and made them my own.
These blondies are buttery and sweet, just like a traditional blondie recipe, but this recipe calls for whole wheat flour and waaaaaay less butter than a typical blondie recipe. Your 2016 resolutions will thank me 😉
If pecans aren’t your thing, I think mini chocolate chips would taste delicious in this recipe. Travis requested that I try that next time.
These Whole Wheat Blondies are healthier than the typical blondie / congo bar recipe. Feel free to substitute chocolate chips for the pecans if that is more your thing!
- 1/4 cup canola oil
- 6 Tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 2 1/4 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1.5 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped pecans, toasted
- 16 toasted pecan halves (optional)
Preheat oven to 350 degrees F. Grease an 8x8 inch square pan with unsalted butter or cooking spray. Set aside.
In a small saucepan, warm the oil, butter and brown sugar. Cook until the butter is melted, stirring constantly, about 1 minute. Remove from heat. Pour into a large bowl. Add the vanilla extract and eggs to the sugar mixture. Stir to combine.
In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine. Add the flour mixture and the chopped pecans to the sugar mixture and stir until all ingredients are thoroughly combined.
Using a rubber spatula, scrape the mixture into the prepared baking dish. Arrange the pecan halves in 4x4 rows (as seen in the photos).
Bake at 350 degrees for 22-24 minutes. Cool completely on a wire rack (at least 30 minutes) and then cut into 16 squares.
Recipe adapted from Cooking Light.
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