Friday, March 27, 2015

Hazelnut Blondies

Hazelnut Blondies

I found this great recipe from Cooking Light for Whole-grain Pecan Blondies.  I love carbs and could eat a whole pan of brownies...or blondies (essentially the same without chocolate).  So if you have not heard - brownies are not that great for you.'re surprised also....  Anyway, I wanted to make something that is a flat-out treat that I could eat with slightly less guilt.  I think we have found something here!  I played with the recipe a bit and swapped in Hazelnuts - which I love.  These were fantastic and not that much work.  So it is a two-time winner in my book.

Ingredients (makes one 8" by 8" pan of blondies)

2/3 cup Hazelnuts (chopped)
6 tbsp Butter (unsalted)
1/4 cup Canola (or vegetable) oil
1 cup Brown sugar
2 tsp Vanilla extract
2 Eggs
1 1/2 cups Whole-wheat flour
1 tsp Baking powder
1/4 tsp Salt
Baking spray with flour


1. In a saute pan, toast the hazelnuts over a low heat for 12-16 minutes, stirring often.  Be sure to watch so they do not burn.  When done, remove from heat and let cool in a mixing bowl.  Wipe the pan.

2. Preheat oven to 350°.

3. In the same pan that you used to toast the hazelnuts, place butter, oil, and brown sugar and bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a separate bowl.  Let cool 8-10 minutes. Stir in vanilla and eggs.

4. In the bowl with the hazelnuts, add whole wheat flour, baking powder, and salt. Whisk and then add flour mixture to the butter mixture; stir until completely combined.

5. Coat the bottom of the 8" x 8" pan with baking spray with flour.  Add the blondie mixture to the pan. Bake at 350° for 24 minutes.

Cool completely in pan and enjoy!

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