45 minutes
18-24 bar cookies
These blondies came to my kitchen because of my flour situation: the all-purpose flour was getting awfully low, and the stores didn't have any to restock. (Reminder for future readers: the spring 2020 Pandemic did a number on food supply chains.) I needed to make some quick decisions if we wanted to have some baked goods on the counter. A delicate cake was right out, but I thought blondies, with their almost squidgy texture, would be a good choice. It turns out that we prefer this version! The whole wheat lends an almost nutty flavor to a nut-less bar cookie.
  • 2 cups flour (I used 1 cup all-purpose, 1 cup whole wheat)
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 10 tablespoons unsalted butter
  • 2 cups brown sugar, light or dark
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Whole wheat blondies are a simple to make, needing no mixer: only a bowl and a spoon. I like to melt the butter right in the mixing bowl (it fits in the microwave). Might as well save on dishes, right?

They are also fairly quick: from getting out the ingredients to cooling on a rack, 45 minutes is all you’ll need. And though warm blondies are divine, especially with a blob of vanilla ice cream melting on top, these bar cookies need to cool thoroughly before you store them away.


prep steps

Preheat oven to 350 degrees. In a large mixing bowl (that fits in your microwave) melt 1¼ stick butter. In a separate bowl, whisk together the flour, salt, baking powder and baking soda and set aside. Thoroughly grease a 9×13 pan.

mix with a spoon

Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture, and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and stir well.


Pour batter into a well-greased 9×13 pan and bake for 23-25 minutes. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan and then remove to wire rack; cool completely before storing them in an airtight container.



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