Whole Wheat Chocolate Chip Cookie Blondies

These homemade whole wheat Blondies taste like chewy chocolate chip cookies in bar form. They’re easy to make, quick to bake, and such a simple and tasty dessert!

Blondies made with Whole Wheat Flour

Blondies are typically made with flour, butter, vanilla extract, eggs, baking powder, and mix-ins. They’re part cookie, part bars and a whole lotta yum.

The difference with these blondies is that they are made with whole wheat flour and no baking powder.

Surprisingly, switching the flour hardly made a difference at all. They taste pretty much the same; perfectly sweet & decadent.

And because there are no leavening ingredients in this recipe these bars are gooey and chewy!

This blondies recipe is basically foolproof. It never fails me, ever! I’ve made it countless times now, many different ways, and it always turns out great.

No mixer required, one bowl, and they’re ready in less than 30 minutes!

This is a simple recipe with a few simple ingredients and it works.

I love that you don’t have to chill dough or scoop and roll cookies. You just mix, press, and bake! It’s the perfect easy baking recipe for beginners. It’s very hard to mess it up.

This recipe is adapted from my best chocolate chip blondies recipe. All I did was use whole whole flour. Everything else is exactly the same so I’m afraid they’re not healthy. However, they’ve got some fiber so that’s something at least.

It yields a small batch of 12 blondies (9×9 inch pan). So it’s perfect for when you want a quick treat with no fuss. It’s one of the quickest and easiest desserts you’ll ever make. It’s like making cookies but without having to do all the extra work.

I cannot even begin to tell you how good these are when they’re warm, especially with some vanilla ice cream on top. You can also have them with a tall glass of milk; whatever your fancy

I never thought that these bars would turn out so great considering the butter to flour ratio, but that and the brown sugar is exactly what makes these so good.

You’ll need to line the pan with parchment paper to keep the batter from sticking to it but if you don’t have parchment you can always use foil paper. The bottom and edges of the bars may be a little bit crispier but still just as delicious.

The batter is thick and a little sticky and it will seem like there’s not enough to cover the bottom of the pan but it’s the perfect amount. If using a spoon doesn’t work just use your hands.

Do not over bake these blondies! Under baking these bars is key! Trust me, this makes all the difference! It’s actually really important if you want them to be chewy and soft and buttery so watch out for golden edges that are set and a slightly crackled top. That means the bars are done. The majority of the center will be under baked but it’s going to continue “baking” and firm up as it cools in the pan.

Chocolate chip blondies are great but you don’t have to use chocolate chips. You can use whatever you have on hand; m&m’s, butterscotch chips, or even a chopped up candy bar.

How to store Blondies

Store them in an airtight container or a resealable plastic bag. If stored correctly they should keep at room temperature (and retain their texture) for to 4 – 5 days.

More Blondies and Bars Recipes:

• White chocolate blondie recipe
• Oatmeal blondie bars
• Oatmeal chocolate chip bars
• M&M chocolate chip cookie bars

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