This recipe appeared on Whole Foods tweet last week. Veggies in Blondies – oh yeah!! I added pecans because nuts make everything better!
4 TBSP melted butter
1 1/2 c butternut squash purée
1 1/4 c whole wheat pastry flour
1 c white chocolate chunks
1/4 c chopped pecans
1 tsp baking powder
1 1/2 tsp grated nutmeg
1/2 tsp fine sea salt
1 c coconut palm sugar
1 TBSP vanilla extract
Preheat oven to 350°F.
Grease an 8-inch square baking pan with butter; set aside.
In a medium bowl, toss together squash, flour, chocolate, baking powder, nutmeg and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined.
Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes.
Set aside to let cool, then cut into 24 squares and serve.
3 ww pp per cookie