My kids had a piano recital Monday night and they asked if we could go out for frozen yogurt after, but we had just did that last weekend after another special event and taking out a family of 7 for FroYo is not cheap. So I asked them what would be a good in-home alternative and they requested these Blondies. I’ve had this recipe for years and years and we’ve made it multiple times and love it, but because it does have quite a bit of sugar, I save it for special occasions or when we’re going to share it with a crowd.
I like to bake these in my 11×7 inch rectangular pan (2.2 quart) because they cook very evenly and turn out looking beautiful with very few breaks/cracks. But I have also made it in my 8×8 and it works, but I like the way they look better when they come out of the 11×7. So just putting that out there. You could also double this recipe and stick it in a 9×13 pan.
I’ve used both coconut oil and butter in this recipe and both turn out fabulous. Just make sure they are softened when you cream them together with the sugar (10 seconds in the microwave should do it if they’re pretty firm).
For the flour, I wouldn’t try and go all whole wheat, I’d stick with the half and half as I have it in the recipe. If you’ve ever tried this in a chocolate chip cookie recipe, you’ll know what I’m talking about when I say they don’t quite look or taste the same. But half and half in this recipe works beautifully.
*makes 12 bars
1/4 c coconut oil or butter, softened
1 c brown sugar, packed
1/2 tsp vanilla
1/2 c whole white wheat flour
1/2 c white flour (I like to use an unbromated white)
1 tsp baking powder
1/2 tsp sea salt
1 c chocolate chips (or white chocolate or butterscotch)
Heat oven to 350 degrees. Grease an 11×7 inch pan (2.2 quart); can use 8×8 but they bake a little more evenly in the 11×7 and there is less breaking/cracking. In a large mixing bowl, combine softened coconut oil and brown sugar. Using a hand mixer, beat until blended. Beat in egg and vanilla. Using a wooden spoon, stir in the flour, baking powder and salt and mix together. Stir in chocolate chips. Spread into your greased pan. Bake about 25 minutes until light golden. Cut into 12 bars. Eat warm or, once cooled, cover and save to eat within a day or two.
*These freeze well in a freezer ziploc bag.