Bacon-Date Whole-Grain Blondies
This whole-grain bacon (yes, bacon!) and date 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.
Active Time: 20
Total Time: 2hr 40min
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 1/2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons vanilla extract
- 2/3 cup chopped pitted dates
- 2/3 cup coarsely chopped cooked bacon
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 dates and bacon; fold the remaining dates and bacon into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved dates and bacon on top.
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.
To Make Ahead
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.