Whole-Wheat Almond Joy Blondies

When I think of blondies, I think of the delicious chocolate chip blondies from the bakery I worked at in college. I used to pray there were some leftover at the end of the day so I could take them home. And by home, I mean devour them on the less-than-a-half-mile walk to my dorm. Or eat them for breakfast. Yet more reasons why I gained weight in college. But who can say no to an ooey gooey blonde brownie? Whoever invented the blondie is a genius. Everyone loves chocolate chip cookies, everyone loves brownies…let’s mesh them into one delicious, mouthwatering dessert! Here’s hoping I’ll be responsible for the next earth-shattering food creation like the blondie…

In the meantime, I can make this delicious whole-wheat version to satisfy my sweet tooth in a slightly healthier way. I decided, rather than stick with the safe chocolate chip version, to kick these up a notch by adding chewy coconut and crunchy Blue Diamond Sea Salt almonds. I also used dark chocolate to make them even more decadent. Keep in mind that these do still have butter and brown sugar; however, they have less sugar and calories than a normal blondie as well as more nutrients from the whole-wheat flour. The key is to brown the butter first to give it more flavor, and it certainly succeeded! These are chewy, soft, and delicious, and they were also a hit at a potluck with some friends this week. Feel free to switch up the add-ins by using more nuts or adding dried fruit, white chocolate chips, etc. Enjoy!


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Whole-Wheat Almond Joy Blondies

  • Servings: 24 brownies
  • Print

Adapted very slightly from: Eating Well


  • 1 stick unsalted butter (8 tbsp)
  • 1 cup packed light brown sugar
  • 1 1/2 cups whole-wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2 tbsp vanilla extract
  • 1/2 cup shredded coconut flakes (I used half sweetened and half unsweetened)
  • 1/4 cup Blue Diamond Sea Salt Almonds
  • 1/4 cup dark chocolate chips (I used Ghirardelli 60% cacao and chopped them up)
  • Coconut oil cooking spray


1.) Preheat oven to 350 F. Spray a glass baking pan (about 9 x 13) with coconut oil cooking spray.

2.) Melt butter in a large saucepan over medium heat, stirring often, until fragrant and starting to brown. Remove from heat, whisk in brown sugar, and let cool for 15 minutes.

3.) Whisk flour, baking powder, and salt in a medium sized bowl. Prepare mix-ins by chopping nuts and chocolate chips into small pieces. Reserve 2 tbsp of each.

4.) Once butter mixture has cooled, whisk eggs and vanilla into mixture until combined. Fold in the flour mixture in 2 additions until just combined. Fold the coconut, chocolate, and almonds into the batter and spread evenly into the pan. Top with the reserved mix-ins.

5.) Bake the blondies until light brown around the edges, around 18-20 minutes. They may appear a little underbaked in the center, but will become firmer as they cool. Leave the pan on hot plates or a wire rack to cool completely for about 2 hours. Cut into 24 bars.

Nutrition Info (Per blondie, from My Fitness Pal):

Calories 131
Fat 6 g (4 g saturated)
Fiber 1 g
Carbs 15 g
Sugars 10 g
Protein 2 g

This post is sponsored by Blue Diamond Almonds.


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