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That’s a big blondie, isn’t it? A big, rich, caramel-y blondie that is all whole wheat!
Is it just me or are people totally scurred of committing to using all whole wheat flour in recipes? I can’t even count the amount of times I have been foodgawking and thought to myself “cool no refined grains!” only to click on the recipe and realize it isn’t a whole wheat recipe because it contains 1/2 refined flour. What gives people, what gives!?!?!
Not only that, why label a recipe whole wheat if in fact, it isn’t? Maybe I’m missing something there. 🙂
Fear not though, because here at 3Boys we don’t play those games. All of our recipes are 100% whole wheat, and #betterbaking is taking the internet by storm! Ok, maybe the second part of that was kind of a long shot but people really seem to be interested in baking recipes using better ingredients, so I am here to give you more options and better recipes.
Whole wheat recipes don’t have to be bland, boring, and standard. They don’t have to be limited to just one version of a classic, the possibilities are endless. You don’t have to worry about trying something in whole wheat form and it turning out horrible, and I get to take pictures of pretty desserts that make me happy. Sounds like a win-win situation, doesn’t it? Even my husband thinks it is genius because he gets to taste all of my creations! After all, I have to put that Pastry Arts degree to use somehow, don’t I?
Now that ^^^^ is a caramel blondie! With this recipe I’m really tackling those boxed mixes with the little pouch of gooey caramel intact to drizzle right over those trans fat laden boxed brownies. I know, I know, I’m sorry I just can’t help myself! I have to get all health-freak up in here and talk about the nastyt ingredients in boxed mixes so people understand those mixes are not frowned upon simply because they are supposedly quicker (which I highly debate). They are frowned upon because they contain trans fats, preservatives, and a bunch of other crap. But aren’t brownies just flour, cocoa powder, and leavening agents anyway? Please, someone, anyone…. tell me how this makes ANY sense!
I got to wondering what else Ghiradelli was throwing into those gooey caramel packets and it was just the icing on top of the nasty ingredient cake! It was ugly folks, really ugly. Corn syrup, high fructose corn syrup, artificial flavors, and preservatives. Just a few little extras, right?
Ok, I promise I’m off the trans fats are bad train and we are now going back to our regularly scheduled programming! 🙂
These blondies sound complicated but I promise they are not! Putting together the caramel from scratch could NOT be easier. A few simple ingredients, 5 minutes, and a stovetop is all you need. After you do it once you’ll be wondering why you ever thought caramel was complicated. Not to mention, the FLAVOR from real caramel is totally different and so much better then those plastic wrapped chunks of high fructose corn syrup and hydrogenated oils. Come to the real caramel dark side, I promise we have more fun here! 🙂
For more #betterbaking recipes check out these posts!
*Recipe adapted from Taste of Home.
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Whole Wheat Caramel Blondies
By Published: October 30, 2014
- Yield: 12 (12 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
l That's a big blondie, isn't it? A big, rich, caramel-y blondie that is all whole wheat! Is it just me or are people totally …
Ingredients
- 1 and 1/2 cups whole wheat white flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/4 cup organic cane sugar
- 1 tsp unsulphered molasses
- 1 tsp pure vanilla extract
- 1/2 cup unsalted butter or 1 stick
- 2 large eggs
- 2 tsp water for caramel
- 1/4 cup organic cane sugar for caramel
- 1-2 tsp unsulphered molasses for caramel
- 1 Tbsp butter (for icing) for caramel
- 1 Tbsp heavy cream or whole milk for caramel
Instructions
- In a large bowl, mix all dry ingredients. In the separate bowl mix wet ingredients, then combine the two and stir just to combine. Spread into a 13 x 9 inch pan lined with parchment paper.
- For the caramel: Combine sugar, water, molasses, and butter in a small saucepan on the stovetop. Cook over medium heat until bubbly and slightly darker in color. Remove from heat and stir in cream to finish.
- Drizzle caramel over unbaked blondies, and bake at 350 degrees for 18-20 minutes or until tester comes out clean.
