Fresh Milled Flour Blondies
Fresh Milled Flour Blondies are soft and chewy with crackly tops, white chocolate chips, and a rich butterscotch flavor. Made with whole grains, they’re an easy one- dessert everyone will love!
If you love Fresh Milled Flour Recipes, try my Fresh Milled Flour Chocolate Chip Cookies, Fudgy Fresh Milled Flour Brownies, or Fresh Milled Flour Snickerdoodles.
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If you love a good brownie, but sometimes want something without all the chocolate, these blondies are for you!
I originally thought I could just take my beloved brownie recipe, leave out the chocolate, and swap in white chocolate chips. Turns out, blondies don’t work that way. LOL! It took me a little more tweaking than I expected to get that soft chewy texture I wanted.
My husband and several of our sons actually prefer these over chocolate brownies, so I make these for them. I’m a chocolate lover, myself, but these are so good too!
What is the difference between a blondie and a brownie?
Blondies have a similar soft texture to brownies, but they don’t use cocoa powder or melted chocolate in the batter. Their flavor comes mainly from brown sugar and vanilla.
Blondies are sometimes called butterscotch brownies because of that buttery brown brown sugar flavor. Despite the name, they don’t usually contain actual butterscotch.
What you’ll love about Freshly Milled Flour Blondies
Recipe Ingredients:
You’ll need the following ingredients to make blondies.
- Butter
- Brown sugar
- White sugar
- Eggs + 1 egg yolk
- Vanilla extract
- Fresh Milled Soft White Wheat Flour
- Baking powder
- Salt
- White Chocolate Chips
Ingredient Notes:
- Fresh Milled Soft White Wheat Flour: I use soft white wheat for these blondies. It’s lower protein content works great for desserts and helps give the blondies a soft, tender texture.
- Brown sugar: It adds moisture and gives blondies their classic rich, caramel like flavor.
- Egg yolk: The extra yolk adds richness and helps give the blondies that soft, fudgy texture.
How to make Fresh Milled Flour Blondies
Step 1: Preheat oven to 350°F. Spray an 8×8-inch baking pan or line with a parchment papter.
Step 2: Whisk the butter and sugars together until combined
Step 3: Add the eggs and vanilla. Whisk fast for several minutes until mixture is smooth and glossy.
Step 4: Add the freshly milled soft white wheat flour, baking powder, and salt. Fold just until no dry flour remains.
Step 5: Fold in the white chocolate chips.
Step 6: Spread evenly in the pan and bake in the preheated oven for 30-33 minutes, until the edges are set and lightly golden and the center is just set.
Step 7: Cool completely in the pan before slicing.
PRO TIP:
For softer, fudgier blondies, bake toward the lower end of the baking time. Be careful not to over bake them! The center should be set, but a toothpick should still have moist crumbs when you pull them from the oven.
Storage and Reheating:
Storage: Store leftover blondies in an airtight container at room temperature for up to 3 days.
Freezing: Let the blondies cool completely, then wrap individually and place in a freezer safe container or bag. Freeze for up to 3 months and thaw at room temp.
Additions and Substitutions:
- Chocolate chips: Swap the white chocolate chips for semi-sweet, milk chocolate, or dar chocolate chips.
- Nuts: Add chopped pecans or walnuts
FAQs about Freshly Milled Flour Blondies
What wheat berries are best for blondies?
Soft white wheat is my first choice for blondies because it’s lower protein content gives them a soft, tender texture. You can use hard white wheat, but the higher protein content will give the blondies a little more structure and a firmer texture.
Why did my blondies sink in the middle?
A little settling as they cool is normal. If the middle sinks significantly and stays wet, they likely needed a few more minutes in the oven.
Are blondies supposed to be gooey in the middle?
Blondies should be soft and fudgy in the center, but they shouldn’t be raw or wet. A toothpick inserted in the center should come out with moist crumbs, but no wet batter.
What can I serve with these Whole Wheat Blondies?
These blondies are great all on their own, but you can also serve them slightly warm with a scoop of vanilla ice cream. A drizzle of caramel sauce would be really good too!
Fresh Milled Flour Blondies
Equipment
Ingredients
- 1/2 cup salted butter melted (113 g)
- 1 1/4 cups packed light brown sugar 235 g
- 1/4 cup granulated sugar 52 g
- 2 large eggs
- 1 large large egg yolk
- 2 teaspoons vanilla extract 11 g
- 1 2/3 cups freshly milled soft white wheat flour 200 g
- 1/2 teaspoon baking powder 2 g
- 1/2 teaspoon salt 3 g
- 1 cup white chocolate chips 196 g
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Whisk the melted butter, brown sugar, and granulated sugar together until completely combined.1/2 cup salted butter,1 1/4 cups packed light brown sugar,1/4 cup granulated sugar.
- Add the eggs, egg yolk, and vanilla. Whisk vigorously for about 1 minute, until the mixture looks smooth and glossy.2 large eggs,1 large large egg yolk,2 teaspoons vanilla extract.
- Add the freshly milled soft white wheat flour, baking powder, and salt. Fold just until no dry flour remains.1 2/3 cups freshly milled soft white wheat flour,1/2 teaspoon baking powder,1/2 teaspoon salt.
- Fold in the white chocolate chips.1 cup white chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 30-34 minutes, until the edges are set and lightly golden and the center is just set. A toothpick should come out with moist crumbs.
- Cool completely in the pan before slicing.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.