This whole-grain peanut butter and jam blondie recipe has half the amount of brown sugar and butter as a traditional recipe and is made with 100% whole-wheat flour. The results: scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.
24 servings II Active Time: 20 minutes II Total Time: 2 hours 40 minutes
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 1/2 cups white whole-wheat flour (see Tip)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons vanilla extract
- 3/4 cup roasted salted peanuts, coarsely chopped
- 1/2 cup strawberry all-fruit preserves
- Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper or foil, allowing it to slightly overhang opposite edges. Coat with cooking spray.
- Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown, 4 to 5 minutes. Remove from the heat. Whisk in brown sugar; let cool for 15 minutes.
- Meanwhile, whisk flour, baking powder and salt in a medium bowl.
- Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in two additions, gently folding until just combined. Reserve 2 tablespoons each peanuts and preserves; fold the remaining peanuts and preserves into the batter. Evenly spread the batter into the prepared pan. Dollop the reserved preserves evenly over the top; sprinkle with the reserved peanuts.
- Bake the blondies until light brown around the edges, 18 to 22 minutes. They will appear slightly underbaked in the center; but will firm up as they cool. Let cool completely in the pan on a wire rack, about 2 hours. To cut, grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into 24 bars.
Per serving: 145 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 26 mg Cholesterol; 20 g Carbohydrates; 3 g Protein; 1 g Fiber; 107 mg Sodium; 62 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1 other carbohydrate, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and store airtight for up to 3 days; freeze for up to 3 months.
- Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
- To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.
From EatingWell: May/June 2015