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      • Braised Brisket & Root Vegetables
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      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
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      • Baked Tofu
      • Chicken with Snap Peas
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      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
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      • Sweet Potato Custard
      • Whole-Wheat Irish Soda Bread Rolls
      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
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      • Easy Key Lime Pie
      • Zucchini Bread
    • Miscellaneous Recipes >
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      • Cranberry Raisin Oatmeal Bars
      • Oven Baked Kale Chips
      • Vanilla & Almond Popcorn
      • Spiced Pecans
      • Pink Grapefruit and Lemon Summer Aid
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    • Breakfast >
      • Tropical Smoothie
      • Green Tea Smoothie
      • Cottage Cheese Omelet
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      • Whole Grain Buttermilk Pancakes
      • Oatmeal with Bananas
      • Overnight Oatmeal
      • Skinny Ham & Cheese Omelet
      • Mixed Berry Acai Smoothie
      • Silly Pancakes
      • Blueberry and Maple-Pecan Granola Parfaits
      • Mushroom Frittata
      • Strawberry Banana Smoothie
      • Savory Ham, Cheese and Chive Scones
      • Feta, Scallion & Asparagus Frittata
    • Lunch >
      • Chicken Club Wraps
      • Cobb Egg Salad
      • Rotisserie Chicken Salad
      • Roast Beef Wrap
    • Soup >
      • Fire-Roasted Tomato Basil Soup
      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
      • Creamy Turnip Soup
      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
      • Pumpkin-Apple Soup
      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
    • Appetizers >
      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
      • Chili-Lime Peanuts
      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
    • Salads & Side Dishes >
      • Cool, Creamy Applesauce
      • Sweet Potato Custard
      • Whole-Wheat Irish Soda Bread Rolls
      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
    • Dessert >
      • Airy Gelatin Foam
      • Easy Chocolate Mousse
      • Apple Coffee Cake
      • Chocolate Chip Whole-Grain Blondies with Pecans
      • Frozen Pumpkin Mousse Pie
      • Ginger Baked Apples
      • HOLIDAY COOKIES
      • Easy Slice & Bake Sugar Cookies
      • No-Bake Graham Cracker & Peanut Butter Cookies
      • Oatmeal Chocolate Chip Cookies
      • Dark Chocolate Dipped Strawberries Chocolate Chip Cookies
      • No Bake Mini Cheesecakes
      • Light Strawberry Shortcake
      • Baked Pumpkin Pudding
      • No-bake Oatmeal Cocoa Cookies
      • Banana Bread
      • HOLIDAY TREATS
      • Keto Chocolate Truffles
      • Red Velvet Cheesecake Bites
      • Glazed Condensed Milk Cookies
      • Red Velvet Cupcakes
      • Lemon Cake Mix Cookies
      • Easy Key Lime Pie
      • Zucchini Bread
    • Miscellaneous Recipes >
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      • Cranberry Raisin Oatmeal Bars
      • Oven Baked Kale Chips
      • Vanilla & Almond Popcorn
      • Spiced Pecans
      • Pink Grapefruit and Lemon Summer Aid
      • Crispy Baked Sweet Potato Chips
      • Apple Pie Energy Balls
    • Food Hints >
      • Storing Lemons
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      • 10 Ways to Clean with Lemons
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Chocolate Chip Whole-Grain Blondies with Pecans

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photo of finished Chocolate Chip Whole-Grain Blondies with Pecans recipe
Makes 24 servings. Recipe adapted from AARP.
Ingredients
8 tablespoons unsalted butter
1 cup packed light brown sugar
1 1/2 cups white whole-wheat flour (see Tips)
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
2 tablespoons vanilla extract
3/4 cup toasted pecans (see Tips), chopped, divided
3/4 cup chopped semi-sweet or bittersweet chocolate chips, divided
 
Nutritional info per serving 
​
Calories:  152
Total fat:  8g
Cholesterol:   26mg
Sodium:  78mg
Total Carbs:   24g
Dietary Fiber:   1g
Protein:   2g
Directions
  1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper or foil, allowing it to slightly overhang opposite edges. Coat with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown, 4 to 5 minutes. Remove from the heat. Whisk in brown sugar; let cool for 15 minutes.
  3. Meanwhile, whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in two additions, gently folding until just combined. Reserve 2 tablespoons each pecans and chocolate chips; fold the remaining pecans and chocolate into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved nuts and chocolate on top.
  5. Bake the blondies until light brown around the edges, 18 to 22 minutes. They will appear slightly underbaked in the center; but will firm up as they cool. Let cool completely in the pan on a wire rack, about 2 hours. To cut, grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into 24 bars.

To Make Ahead
Cover and store airtight for up to 3 days; freeze for up to 3 months.

Tips
  1. Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
  2. For the best flavor, toast nuts before using in a recipe. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  3. To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.
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