Friday, March 27, 2015
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. Yeah...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
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!