Whole Wheat Maple Blondies

I’ve never had Blondies until this moment.  I’m a brunette, and so the thought of ditching the chocolate in a brownie seemed like I was buying blonde hair dye to cover up these dark locks of mine.  Which, of course, I have done.

But the truth is, I have nothing against Blondies, or blondes for that matter.  I’ve tried to be one, a blonde that is, and this week I ate a million Blondies.  I could sit here and count them, but frankly you would be shocked and appalled and I might be too.

But what really sealed the deal was a big glass of milk.  Serious.  If you didn’t want a Blondie yet, you will now.

Just look at that.  The perfect dip stays in the milk long enough to let the Blondie become saturated in milk, but not so long that it becomes soggy.  This takes practice.  So try out a few, or a million.

And these, my friends are made with whole wheat flour and a touch of Maple Syrup.  So if that makes you feel better, then great!

P.S. I want everyone to know that I wrote this post while watching Coyote Ugly on TV. And I cried while watching it.  And got goosebumps.

Whole Wheat Maple Blondies adapted from Better Homes and Garden

makes 36 bite-sized Blondies

2 cups light brown sugar

2/3 cup butter

2 eggs

1/2 teaspoon vanilla

1 tablespoon and 1 teaspoon maple syrup

2 cups whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Preheat your oven to 350 degrees.  Grease the bottom and sides of a 13x9x2 inch baking pan.  In a medium to large saucepan over medium heat and heat brown sugar and butter.  Continue to mix slowly until butter is melted and the butter and brown sugar are smooth.  Remove from heat, stirring.  Whisk together eggs in separate bowl, and pour slowly in a thin stream into butter and sugar mixture.  Be sure to whisky thoroughly as the eggs hit the mixture, as it will still be hot and could cause scrambled eggs to appear!  Once eggs are fully incorporated, stir in vanilla and  1 tablespoon maple syrup.  Place saucepan over medium heat, and stir in flour one cup at a time, followed by baking powder and baking soda.  Now, your batter is ready.

Pour batter into the greased pan, and tap on counter to even out the batter. Pour remaining Maple Syrup in a zig-zag over the top of the batter, so it can bake into the Blondies. Cook for 25 to 30 minutes, or until an insert comes out clean when inserted.  Let cool for a few minutes, and cut while warm.  Enjoy