“Healthier” Blondies

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Blondies are easily becoming one of my favorite desserts! I love their special deliciousness, which includes a rich and chewy texture and the distinct flavors of molasses and brown sugar that are to die for! They’re a dessert that is very hard to resist! :mrgreen:

Traditional blondie recipes typically call for lots of butter, which is loaded with saturated fats and cholesterol. However, this recipe for “healthier” blondies replaces most of that unwanted saturated fat with the healthier ingredients of canola oil and canned pumpkinAnd, this recipes only makes a small batch of mini-sized blondies, so you don’t have to worry about being tempted by dozens of tasty treats sitting around your house just waiting to be eaten!

Even though I wanted to reduce unnecessary fat (and calories) in this recipe, I didn’t want to compromise taste, so I made sure to include the commonly-added ingredients of chocolate chips and walnuts. Feel free to experiment with your own add-ins!

Makes 16


1 cup all-purpose flour
1 cup brown sugar
1/4 cup canola oil
1/3 cup canned pumpkin
1 tbsp molasses
2 tsp vanilla extract
1/2 tsp baking soda
1/4 cup vanilla soy milk
1 cup chocolate chips
1/4 cup chopped walnuts


1. Preheat oven to 325*F degrees.
2. Spray 8-inch square baking pan with non-stick cooking spray.
3. In a large bowl, combine all ingredients and mix until smooth.
4. Spread batter in prepared baking pan and bake for approximately 25-30 minutes until blondies are cooked all the way through.
4. Let blondies cool completely in baking pan before cutting.


P.S. If you’re curious, you can just barely taste the canned pumpkin in these blondies. The brown sugar, molasses, and chocolate chips do a good job of masking the pumpkin-y flavor.

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