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Whole Wheat Butterscotch Blondies

As a busy mother of four, I appreciate having a great bar cookie recipe in my repertoire.  Whether it’s for a school or work function, a special treat or you just need something sweet, bar cookies can be put together without a lot of time in the kitchen, i.e. you can get other things done while they bake instead of tending to individual cookies.  In short, they’re the perfect cookie for multi-tasking moms (like me).

These Whole Wheat Butterscotch Blondies are one of my go-to bar cookie recipes.  They’re filled with tasty ingredients, like butterscotch chips, coconut, pecans and semisweet chocolate chips as well as nutrient-rich Hodgson Mill Whole Wheat Pastry Flour. Yep, these delicious, buttery-tasting blondies are made with 100% whole wheat - and you would never even know it. 

Hodgson Mill Whole Wheat Pastry Flour is made from the same premium whole wheat as regular Hodgson Mill Whole Wheat Flour, but it’s milled to have a much finer grain and softer texture, which makes it easy to add to most recipes undetected.  I also like how it gives these blondies more flavor, not to mention the heart-healthy whole grains I slipped into these treats.   

To get started, put the flour, baking powder, baking soda and salt into a medium-sized bowl and whisk until combined.  Set aside. 

Next, place the butterscotch chips and cream in a medium-sized, microwavable bowl.  Cook on HIGH for 35 to 45 seconds then stir until smooth.  Microwave an additional 10 to 15 seconds if necessary.    

Add the brown sugar, coconut oil, butter, and vanilla to the melted butterscotch chips; stir together until smooth.  Incorporating the melted chips into the batter spreads the butterscotch flavor evenly throughout the blondies and also replaces some of the butter, which cuts down on calories and fat.  Perfect

Add the eggs and beat with a mixer on high speed for two minutes, scraping down the sides of the bowl as necessary.   Beating air into the batter helps give the blondies a little lift as they bake.  

Next, add the flour mixture; stir until just combined. 

Fold in the semisweet chips, coconut and pecans.  Other add-ins can be substituted for the ones I chose; just keep the measurements the same and you can modify these blondies any way you like.

Pour the batter into an 8-or 9-inch square baking dish, lined with aluminum foil and coated with non-stick cooking spray.  Smooth the top with a spatula and bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs clinging.  Cool completely and refrigerate for an hour.  Once chilled, carefully lift the blondies from the pan using the foil as handles and transfer them to a cutting board.  Separate the foil from the blondies and cut them into 2-to 3-inch squares.   The blondies will keep in an airtight container at room temperature for up to 3 days.

Next time you need something sweet and are short on time, remember these Whole Wheat Butterscotch Blondies.  They’re a snap to fix, taste great and include a healthy portion of whole grain goodness thanks to Hodgson Mill Whole Wheat Pastry Flour.  Busy schedule or not, you won’t want to miss out on these cookies.  Enjoy! 

   

Whole Wheat Butterscotch Blondies

Ingredients

  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup butterscotch chips
  • 2 Tbsp. heavy cream
  • 3/4 cup brown sugar, packed
  • 3 Tbsp. coconut oil, melted
  • 3 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup pecans, coarsely chopped

Instructions

Put the flour, baking powder, baking soda and salt in a medium-sized bowl and whisk until combined.  Set aside.  Place the butterscotch chips and cream in a medium-sized, microwavable bowl.  Cook on HIGH for 35 to 45 seconds; stir until smooth.  Microwave an additional 10 to 15 seconds if necessary.     Add the brown sugar, coconut oil, butter, and vanilla to the melted butterscotch chips; stir together until smooth.  Add the eggs and beat with a mixer on high speed for two minutes, scraping down the sides of the bowl as necessary.   Next, add the flour mixture; stir until just combined.  Fold in the semisweet chips, coconut and pecans. Pour the batter into an 8-or 9-inch square baking dish, lined with aluminum foil and coated with non-stick cooking spray.  Smooth the top with a spatula and bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs clinging.  Cool completely and refrigerate for an hour.  Once chilled, carefully lift the blondies from the pan, using the foil as handles, and transfer them to a cutting board.  Separate the foil from the blondies and cut them into 2-to 3-inch squares.   The blondies will keep in an airtight container at room temperature for up to 3 days.

Notes

Other add-ins can be substituted for the chocolate chips, coconut and pecans

Servings

Makes approximately 16 squares

Adapted from Cooking Light

You can find Whole Wheat Butterscotch Blondies and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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