Honey wheat blondies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| ½ | cup | Honey |
| ½ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | All-purpose flour |
| 1 | cup | Whole wheat flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
Directions
1. Preheat oven to 350 degrees F. Grease a 9- inch square pan. In a medium bowl, beat oil, honey and sugar with an electric mixer on medium speed until well blended. Beat in eggs and vanilla until light and fluffy.
2. In another bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. Beat in on low speed until a soft dough forms, scraping down side of bowl frequently with a rubber spatula.
Turn into prepared pan and level surface.
3. Bake 20 to 22 minutes, or until top is golden brown and a toothpick inserted in center comes out clean. Remove pan to a rack and cut into 16 squares. Store in a tightly covered container.
365 Great Cookies and Brownies by Joanne Lamb Hayes and Bonnie Tandy LeBlang John Boswell Management Co. Harper Collins Publishers, NY 1993 ISBN: 0-06-016840-4
Recipe by: 365 Great Cookies and Brownies p. 122 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 12, 1998, converted by MM_Buster v2.0l.