So this was what I was holding out on you for 2 days now. I am so sorry I held these babies back because they are amazing. Of course I couldn’t help but dress them up a little…
And then a little more….
Eek! How good does that look? Let me just tell you, this was amazing. But a little too sweet(at least for myself) to have on a regular basis though.
But, just straight out of the pan, these were perfect. I cut them into large servings for the pictures but these are best a little smaller, at least in my opinion. So instead of 9 servings, probably 12. I don’t even know because I’ve been cutting little pieces out of the pan every time I walk by. If that isn’t a sign of greatness I don’t know what is
Do you want to know why I’m so excited about these though? I have never made any kind of brownie or blondie or cookie bar 100% whole wheat that meets my “requirements”. Of course maybe I just haven’t experimented enough… But these are just about perfect. They’re not quite as chewy around the edges as I would like, but they’re gooey with a crisp top and I couldn’t be more happy with the ingredients too.
I have to say the date chocolate and hazelnut combo is awesome too. Toasty hazelnuts are obviously awesome with chocolate but adding dates to these blondies was the best idea yet. If they aren’t gooey enough already, occasionally you’ll come across an exceptionally gooey part that tastes rather caramelly and that is the beauty of adding some super soft dates to these. And to counter the caramelly dates I sprinkled these with a little salt when they came out of the oven. Yum!
I may have not been able to control myself with the pictures. I’m sorry… But I’m not
- ½ C coconut oil, melted
- ¾ C maple syrup
- ¼ C palm sugar(or sucanat or brown sugar)
- 2 flax eggs(2 tbsp ground flax mixed with 6 tbsp water and let sit 5 minutes)
- 1¼ C white whole wheat flour(or whole wheat pastry flour, any soft wheat flour)
- 2 tsp baking powder
- ½ tsp fine sea salt, plus more for sprinkling the top with if desired
- 1 C roughly chopped hazelnuts
- ½ C chocolate chips
- ½ C soft Medjool dates, pits removed, roughly chopped and tossed with 1 tbsp flour to keep them from sticking
- Preheat oven to 350 degrees. Prepare an 8×8 pan by lining it with paper and lightly greasing the paper. Set aside.
- In a bowl, stir together the melted coconut oil, maple syrup, brown sugar and flax egg.
- Add the flour, baking powder and salt and mix well.
- Stir in the nuts, chocolate and dates. Once combined pour into the prepared baking pan, spread evenly and place in the oven.
- Bake at 350 degrees for 27-30 minutes until golden, being careful not to over bake.
- Remove from the oven and sprinkle with a pinch of sea salt and leave to cool completely before cutting.