“Healthier” Blondies

Mastermind Weekend 1/16

Hey there!

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.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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.



  1. Tina these blondies look incredible! Mmm, the only thing that could possibly make them more tantilizing would be a scoop of vanilla soy frozen yogurt!

    I am going to have to try this recipe very soon. Thanks so much for sharing!

    Have a great week!

  2. Those look absolutely amazing!!! Ever since I have started eating healthier my life has been devoid of blondies, maybe these will fill that hole in my life!! Thanks so much for posting this recipe!

  3. mmm what a great recipe. however I am a little disappointed you can’t taste the pumpkin I LOVE pumpkin! but it will probably be good to bake for people who don’t love it and are scared of healthy treats! yum

  4. Tina, you are a woman after my own heart. Everything you bake I want! I have made a couple of your recipes (your Oat Bars being my favorite!!!) and I will be making these. Finally, a use for the carton of molasses in my cupboard.

  5. I just made some blondies tonight. Too bad I didn’t have this recipe–they look wonderful! Next time I’ll make these.

  6. I don’t think that the canned pumpkin taste would be detrimental at all! My favorite healthier muffin recipe involves mixing a can of pumpkin with dry spice cake mix and just enough water to mix (1/4 to 1/2 a cup, I think). Its divine!

  7. Haha I think some people have already said that the pumpkin taste wouldn’t be a negative at all – I agree! I wonder if you could make them with applesauce?

  8. I made these last night and they were really good! I live in a very high altitude so I added about 2 TBL of flour & let them bake for almost 40min and they were perfect! Thanks so much for the recipe!

  9. I was wondering why my blondies turned out so dark! I just looked over the recipe. I accidentally added 2 Tablespoons of Molasses! Oh well, more iron?

  10. Bad News:I made these this evening, except I used WAY too much pumpkin.
    Good News: They tasted EXACTLY like pumpkin pie!!!!!!!
    Thank you SO much. 🙂 🙂

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  12. these sound GOOD! if i omit the chocolate chips and walnuts, do i have to cut back on any liquid ingredients? or will it bake the same? thanks!

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