RECIPE: Kim’s Blondies with Double Chips & Walnuts

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Kim’s Blondies with Double Chips & Walnuts

1 cup unsalted butter, melted

1 cup firmly packed light brown sugar

2/3 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup all-purpose flour

1½ cup white whole wheat flour (such as King Arthur brand)

¼ teaspoon baking soda

1 teaspoon salt

1 cup butterscotch chips, divided

1 cup semi-sweet chocolate chips, divided

1½ cup chopped walnuts, divided

 

Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with vegetable cooking spray. In a large bowl, whisk melted butter and sugars until smooth. Whisk in eggs and vanilla extract. With a wooden spoon, stir in flours, baking soda and salt. Mix just until moistened; do not over mix.  Lightly stir in 1/2 cup butterscotch chips, 1/2 cup semi-sweet chocolate chips and 1 cup chopped walnuts. Spread mixture in prepared pan and smooth top. Sprinkle remaining ½ cup each butterscotch chips, chocolate chips and walnuts. Bake until top and sides are golden brown, about 30 to 35 minutes, or until toothpick inserted in center comes out clean. Set pan on wire rack to cool. Cut into 24 squares. Keep in tightly covered container. Filled with: whole grain goodness from the 100% white whole wheat flour, plus antioxidants and heart-healthy nutrients from the walnuts.

Makes about 24-36 bars, depending on how you cut them.

Recipe created by culinary nutritionist & dietitian Kim Galeaz RDN CD