Butter-Nut Whole Wheat Blondies

Last week was one of my very best friend’s, Jamie’s, birthday. Jamie has been my partner in crime since junior high. Even though we live 2 hours apart and don’t get to see each other as often as I would like, Jamie will always hold a supreme spot in my heart.

I don’t think anyone has made me laugh as much as Jamie has. She has a special spark that causes people to gravitate towards her. Very few days go by that I don’t think about the fun memories we have had together. Outgoing, kind-hearted, generous, hard working, and accepting, Jamie has blossomed into a wonderful adult whom I feel honored to call my friend for life.

I made these blondies to drop off at her family store when Robert and I were in town a few weekends ago. The butterscotch and butter rum extracts come through and pair well with the salty walnuts and I think they would be a great treat with a morning cup of coffee.

Happy belated birthday, Jamie! I love you dearly.

Happy Monday, everyone!

Butter-Nut Whole Wheat Blondies

Yield: 2 dozen


  • 1/2 cup (1 stick, 4 ounces) unsalted butter
  • 2 cups (15 ounces) packed dark brown sugar
  • 3 large eggs
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butter rum extract
  • 1/2 teaspoon butterscotch extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (6 ounces) whole wheat flour
  • 1 1/2 cups (5 5/8 ounces) chopped walnuts


1. Preheat the oven to 350 degrees. Lightly grease a 9×13 inch pan (lining it with tin foil makes for super easy clean-up and serving).

2. Melt the butter in a microwave-safe bowl. Add in the sugar and mix well until smooth. Transfer the mixture to a mixing bowl and allow it to cool slightly.

3. Add the eggs, one at a time, and beat well after each egg. Mix in the vinegar, vanilla, butter rum, butterscotch, baking powder, and salt. Gently fold in the flour and nuts.

4. Spread the batter into the pan. Bake about 26-28 minutes, or until a toothpick in the center comes out with sticky crumbs, but not wet batter. Remove from the oven and run a knife around the edge of the pan. Allow to cool completely before cutting. For an extra smooth texture, allow the blondies to cool for 24 hours before cutting to allow the bran in the whole wheat to soften.

Source: King Arthur Flour Whole Grain Baking

4 Comments Add yours

  1. Khaki says:

    Mmmmm….. We need a redo on the tahdiq…..your flavors are here waiting to inspire you!

  2. Jamie says:

    PS – The walnuts in these take the already wonderful blondies to a whole new level. The flavor and texture was delightful = ) Also, the wheat flour was great! Made you feel a little less guilty but the flavor/taste was not compromised a bit! Yummy

  3. Jamie says:

    These.were.amazing!! So tasty, I will defintitely be adding this recipe to my box…. thank you again, Laurel! So fortunate to have you for a lifelong friend:-) I look up to you in so many aspects…. and baking/cooking skills is just one of the many. Megan I would love to giggle with you and a ‘cooking segment’ would be so funny to do. I would just be in awe of everything probably LOL Miss all the “Nipperts” But $$$$talking gets me by in the mean time 🙂 xoxoxo Laurel, cant wait to see ya at the end of August!

  4. megan says:

    it’s a fun time whenever she’s around. just stopping in her store is a treat. …. did the ‘whole wheat’ taste’ come through…have you made them half and half flour ever lolly? btw…it would be fun doing a cooking with jamie seg….she’s a great cook!

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