Whole grain flour gives these Whole Wheat Gingerbread Blondies great flavor and a big nutritional boost!
I’m so excited to be teaming up with one of my all time favorite brands today, Bob’s Red Mill. I’ve been using and loving their fabulous flours, grains, and beans for as long as I’ve been cooking, and I’m like a kid in a candy shop whenever I stumble on a good selection of their stuff. The sheer variety is amazing, their quality is top notch, but I think what I love most about Bob’s Red Mill is that it encourages me to branch out and experiment with my food. They sell everything from mung beans and barley to pancake and muffin mixes…basic flours to grains I’ve never even heard of. If you need something unusual for a recipe, chances are Bob’s got you covered. Today I’m baking my Gingerbread Blondies with his Whole Wheat Organic Flour.
Here in Southern California we don’t get a lot of seasonal variation, the weather stays pretty constant throughout the year and I sometimes have to stop and think for a minute to place what season I’m actually in. I use food to help me out with that, and gingerbread is one of my favorite ways to get into ‘holiday mode’. The combination of spices along with the molasses gives off the most intoxicating aroma as it bakes. This delicious variation of this recipe has all the flavors of the classic gingerbread cookie, but in a soft, chewy blondie. The dark chocolate chips play well with the spices, and whole wheat flour grounds it all.
A lot of people have misconceptions about whole grain flours. They think of them as coarse and heavy, which may have been true once upon a time, but whole grains have come a long way. One look at Bob’s Red Mill whole wheat flour tells you it’s light and silky, and it bakes up much like white flour does. Why bother? Because whole grains are A LOT healthier for us and they add a depth of flavor that white flour lacks. Plus, you have a huge amount of creative leeway when you mix and match various whole grains in any recipe where you normally use plain white flour.
Maybe most importantly for some of you, my family of taste testers had no idea these blondies were made with whole grains.
This dough is spread out on a baking sheet, so it results in a lot of blondies — depending on how you cut them you can get up to 2 dozen. That makes them great for parties and bake sales. You can dust them with powdered sugar, or not.
Don’t get me wrong, I’m not pretending these blondies are exactly healthy, but I do believe in using whole grains as often as possible, and it nudges whatever you are making a little bit further up that healthy scale. We need all the help we can get during the holidays :)
In 2010, rather than sell the business he grew from nothing into an internationally renowned phenomenon worth many many tens of millions, Bob Moore of Bob’s Red Mill handed over the company, lock stock and barrel, to its 209 employees. He was 81. I don’t know about you, but that’s the kind of man I want to buy my flour from :)
- 2 3/4 cups Bob's Red Mill Organic Whole Wheat Flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups packed light brown sugar
- 1/2 cup regular granulated sugar
- 2 large eggs, plus 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup molasses
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- a 10 oz bag of dark chocolate chips
- powdered sugar (optional)
- Set oven to 350F
- spray and line a 12x17 baking sheet (with sides) with parchment paper.
- Whisk together the flour, salt, and soda and set aside.
- Cream the butter and the sugars until light and fluffy.
- Beat in the eggs and yolk, one at a time. Beat in the molasses, vanilla, and spices.
- Blend the dry ingredients into the wet ingredients.
- Fold in the chocolate chips, reserving a few to place on top.
- Spread the dough onto the baking sheet. Take a few minutes to get it evenly spread out across the entire sheet. It helps to drop the dough in blobs all around the sheet first, and then start to spread. Place the reserved chocolate chips across the top, pushing them in slightly with your fingers. This step is optional but gives the finished blondies an appetizing look.
- Bake for 20-25 minutes, until the blondies start to brown and look done around the edges. Don't over bake.
- Let them cool on the pan for a while before slicing into squares. Dust with powdered sugar if you like.
- Looking for more whole wheat sweets? Try these Whole Wheat Chocolate Cupcakes!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.