Whole Wheat Butterscotch Blondies

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Multi-tasking moms can appreciate a treat that's quick and easy to make. Using Hodgson Mill Whole Wheat Pastry Flour in these blondies means an extra serving of whole grains in everyone's day!

Prep: 10 min
Total Time: 40 min
Yield: makes 1 9-inch pan


  • 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


  • 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