Whole-Grain Toffee Blondies

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Blondies are simply brownies without the chocolate. A light-colored metal pan is your best bet for even baking and cakey, moist blondies.

Serves 16 (serving size: 1 blondie)


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6 tablespoons unsalted butter
1/4 cup canola oil
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
6.75 ounces white whole-wheat flour (about 1 1/2 cups)
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons almond toffee bits (such as Heath)
Baking spray with flour
2 tablespoons almond toffee bits


Hands-on: 11 Minutes
Total: 35 Minutes

1. Preheat oven to 350°.

2. Place butter, oil, and sugar in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a large bowl; cool 8 minutes. Stir in vanilla and eggs.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; stir with a whisk. Add flour mixture to butter mixture; stir until completely combined. Stir 3 tablespoons almond toffee bits into flour and butter mixture.

4. Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Sprinkle 2 tablespoons toffee bits evenly over batter. Bake at 350° for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.

Created date

January 2015

Nutritional Information

Calories 197
Fat 10.2 g
Satfat 4 g
Sodium 98 mg