The weather has cool down tremulously we have been in the 90’s lately even though the humidity is still high, but hey anything is better than 108 degrees. I am going to be happy and just soak up all the cooler weather.
I know I miss baking and wanted to take advantage of the cooler temperatures. I could not decide what I wanted to bake first and where should I began. I wanted to bake a cake, some country biscuits, and then I decided on brownies. One thing led to another and I ended up making fluffy blondies.
The Blondies are not chewy or crunchy but fluffy and moist; they are made with whole wheat flour and coconut sugar. I consider these blondies more of a fluffy brownie on the lighter side.
Adapted from Blondies and Blondies
Fluffy Blondie Recipe:
- 1 stick butter melted
- 1 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 1 cup Whole wheat flour
- 1/4 cup almond milk
Directions:
- Preheat the oven to 350 degrees. Butter and flour a 8X8 pan.
- Melt margarine and let cool, once cool add the egg and vanilla extract and whisk.
- Add the flour, baking soda, baking powder, coconut sugar, and salt, mix it all together.
- Pour margarine mixture into dry ingredients mix together and add milk.
- Pour mixture into the pan and spread evenly.
- Bake for 25 minutes and stick a tooth pick through if it comes clean let it cool and serve.
Recipe Notes:
Coconut sugar will give blondies a caramel flavor they will not be to sweet, you can do half and half to reduce the caramel flavor and give the blondies a sweeter taste. If you would like an thick and chewy blondie do not add milk.
