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Whole-Grain Pecan Blondies

Photo: Whitney Ott; Styling: Lindsey Lower

Hands-on time 11 mins
Total time 35 mins
Yield

Serves 16 (serving size: 1 blondie)

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

Ingredients

  • 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
  • 1/3 cup chopped pecans, toasted
  • Baking spray with flour
  • 16 toasted pecan halves

Nutrition Information

  • calories 196
  • fat 11.3 g
  • satfat 3.4 g
  • monofat 5.1 g
  • polyfat 2.1 g
  • protein 3 g
  • carbohydrate 21 g
  • fiber 1 g
  • cholesterol 35 mg
  • iron 1 mg
  • sodium 75 mg
  • calcium 41 mg

How to Make It

  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 and chopped pecans to butter mixture; stir until completely combined.

  4. Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Arrange pecan halves in 4 x 4 rows. Bake at 350° for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.

  5. Whole-Grain Butterscotch Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 1/4 cup butterscotch morsels into flour and butter mixture. Proceed with step CALORIES 189; FAT 6g (sat 1g); SODIUM 78mg

  6. Whole-Grain Toffee Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 3 tablespoons almond toffee bits (such as Heath) into flour and butter mixture. Proceed with step 4, sprinkling 2 tablespoons toffee bits evenly over batter before baking. CALORIES 197; FAT 2g (sat 4g); SODIUM 98mg