Fresh Milled Flour Blondies Recipe

Description: Buttery, chewy, and deliciously gooey blondies made in one bowl with freshly milled flour and coconut sugar. This easy 9x13 dessert works with hard red wheat, soft white wheat, or spelt.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American

Servings blondies

Calories 303 kcal

Equipment

Ingredients

1 cup 2 sticks/226 grams butter, melted
2 cups coconut sugar
2 large eggs
2 teaspoons vanilla extract
2 cups freshly milled flour about 280 grams using my usual 140-grams-per-cup measure, made from hard red wheat, soft white wheat, or spelt
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional mix-ins: chocolate chips white chocolate chips, dried cranberries, chopped walnuts, chopped pecans, warm spices, or finely ground oats

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan or line it with parchment paper.
Pour the melted butter into a large mixing bowl. Add the coconut sugar and whisk until evenly combined.
Whisk in the eggs and vanilla until the mixture is smooth and glossy.
Add the freshly milled flour on top of the wet ingredients. Sprinkle the baking soda and salt over the flour.
Gently whisk the baking soda and salt into the flour on top, then stir all of the dry ingredients into the wet mixture beneath. Mix only until no dry streaks remain.
Fold in any optional chocolate chips, dried fruit, oats, spices, or nuts.
Spread the batter evenly in the prepared pan.
Bake for 30 to 40 minutes. For gooey blondies, remove the pan when the edges are set and the center is soft but no longer wet. For firmer blondies, bake until the center is fully set and a toothpick has only a few crumbs attached.
Allow the blondies to cool before slicing. Serve with a cold glass of milk or a scoop of vanilla ice cream.

Notes

For a gooey center, only bake for 30 minutes, then let the blondies cool to set up.

The coconut sugar and whole-grain flour make these blondies naturally dark. Do not wait for them to look golden before checking for doneness.

The bars continue to set while cooling. If you like a gooey center, err on the side of slightly underbaking them.

Freshly milled flour can vary by grain and mill setting. The batter should be thick but spreadable.

If using spelt, mix gently and only until combined.

Adding a large amount of oats can make the batter drier. Start with a modest amount and adjust only after seeing the batter's consistency.

Nutrition

Calories: 303kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 327mgPotassium: 88mgFiber: 2gSugar: 18gVitamin A: 514IUCalcium: 16mgIron: 1mg

Keyword fresh milled flour, made from scratch

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