Coconut-Almond Whole-Grain Blondies This whole-grain coconut-almond 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.

total: 2 hrs 40 mins
Servings: 24


  • 8 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 ½ cups white whole-wheat flour (see Tips)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • ¾ cup toasted sliced almonds (see Tips)
  • ¾ cup sweetened coconut flakes


    Step 1

    Preheat oven to 350 degrees 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.

    Step 2

    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.

    Step 3

    Meanwhile, whisk flour, baking powder and salt in a medium bowl.

    Step 4

    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 almonds and coconut; fold the remaining almonds and coconut into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved almonds and coconut on top.

    Step 5

    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.


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.


For the best flavor, toast nuts before using in a recipe. To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.


To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.

Nutrition Facts

Serving Size: 1 blondie Per Serving: 132 calories; protein 2.3g; carbohydrates 16.7g; dietary fiber 1.4g; sugars 10.2g; fat 6.4g; saturated fat 3.4g; cholesterol 25.7mg; vitamin a iu 140.8IU; folate 3.5mcg; calcium 30.5mg; iron 1.3mg; magnesium 10.7mg; potassium 61.4mg; sodium 85.5mg; added sugar 10g. Exchanges:

1/2 starch, 1/2 other carbohydrate, 1 fat


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