Chocolate Hazelnut Whole Wheat Blondies {Fresh Flour}

Tender, chewy, and packed with whole grains, these easy whole wheat blondies are an easy one-bowl dessert for any day of the week. Plus, they’re naturally sweetened with coconut sugar, too. Sprinkle in some dark chocolate chips and hazelnuts for a delicious treat.

I’m only slightly obsessed with blondies and their chewy texture.

On my main blog, I’ve been recipe testing and publishing lots of different versions, but I knew I wanted to make a whole wheat recipe with fresh flour. 

Fortunately, it’s an easy swap! The secret is to use slightly more flour than normal, and to mill the wheat berries at the finest setting. 

The result? You get soft, chewy blondies with a nutty richness. Plus, this version uses coconut sugar to make them a little better for you, too. 

Ingredients

• Coconut sugar – Although I normally use white or brown sugar in my blondie recipes, I wanted to offer a naturally sweetened option. You can certainly substitute your favorite granulated sweetener.
• Melted butter – I use unsalted butter and microwave for about 1 minute.
• Egg – Or a flax egg.
• Vanilla extract – I always use my homemade vanilla extract.
• Baking powder – We’ll use just a little bit to help the blondies puff up in the oven.
• Kosher salt 
• Freshly milled soft white wheat flour – Be sure to mill it at the finest possible setting. Weigh out the wheat berries before grinding.
• Chocolate chips & hazelnuts – These are entirely optional, but add a nice texture and extra sweetness. To reduce the sugar, use stevia-sweetened chocolate chunks or chips.

Storing Suggestions

​Allow the blondies to cool to room temperature then transfer to an airtight container and store on the counter for 2-3 days.

FAQs

Related Recipes

• Fresh Milled Flour Pancakes
• Whole Wheat Brownies
• Whole Wheat Chocolate Chip Cookies

Whole Wheat Blondies with Fresh Milled Flour

Tender, chewy, and packed with whole grains, these easy whole wheat blondies are an easy one-bowl dessert for any day of the week. Plus, they're naturally sweetened with coconut sugar, too. Sprinkle in some dark chocolate chips and hazelnuts for a delicious treat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Equipment

• grain mill
• dough whisk
• medium bowl
• silicone spatula
• square metal baking pan

Ingredients

  

• 1 cup coconut sugar
• 1/2 cup unsalted butter melted; one stick
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 tsp kosher salt use 1/2 tsp for table salt
• 120 g fresh milled soft white wheat flour approximately 1 1/4 cup
• 1/3 cup dark chocolate chips
• 1/3 cup chopped hazelnuts

Instructions

 

• Mill the wheat berries at the finest possible setting. Preheat the oven to 350F and line an 8-inch baking dish with parchment paper.
• In a medium bowl, add the sugar and melted butter. Whisk well to combine.
• Add the vanilla extract and egg and whisk again.
• Add the dry ingredients (baking powder, salt, and flour) and stir to incorporate.
• Fold in the add-ins (I used chocolate chips and hazelnuts), then scrape the thick batter to a prepared baking dish and spread evenly.
• Bake for 35-40 minutes or until golden brown and set in the middle.
• Remove the pan from the oven and allow the bars to cool in the pan for about 15-20 minutes.
• Transfer the bars to a wire rack to cool completely.
• Slice with a very sharp knife, cleaning after each cut to get the neatest bars. Serve and enjoy.

Notes

For an even chewier texture, add 1 tbs honey or maple syrup.

​Allow the blondies to cool to room temperature then transfer to an airtight container and store on the counter for 2-3 days.

For a double batch, bake the bars in a 9×13 pan. It usually takes about 10 more minutes than normal (around 45-50 minutes total), but keep an eye on them to avoid burning.

Keyword fresh milled flour blondies, whole wheat blondies

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