Photo of Blondies by WW


Total Time
32 min
10 min
22 min
Part cake, part bread, part brownie. These blondies are moist and sweet, with an option for white chocolate or butterscotch. You can add chopped nuts to these bar cookies if it fits your plan. For quick cleanup, line the baking pan with nonstick foil. You can just lift the baked blondies right out of the pan and onto a rack to cool completely. Once cool, transfer brownies to an airtight container and store at room temperature up to a few days, or freeze them in a freezer bag for up to 3 months.


Cooking spray

2 spray(s)

All-purpose flour

½ cup(s)

Whole wheat flour

10 Tbsp, 1/2 cup plus 2 Tbsp

Uncooked old fashioned rolled oats

1½ cup(s), do not use instant

Baking soda

½ tsp

Table salt

¼ tsp

Packed brown sugar

½ cup(s)


¼ cup(s)

Unsalted butter

4 Tbsp, softened


1 large egg(s)

Vanilla extract

1 tsp

Apple juice

1 cup(s), or apple cider

White chocolate chips

cup(s), or butterscotch chips, chopped


  1. Preheat oven to 375ºF. Coat a 15- x 10 1/2-inch glass baking dish with cooking spray.
  2. In a large bowl, combine both flours, oats, baking soda and salt; stir to blend and set aside.
  3. In another large bowl, using an electric mixer, cream both sugars and butter until light and fluffy. Add egg and vanilla; mix well. Alternating in batches, add a little flour-oat mixture and then apple juice to bowl; beat after each addition. When all the dry and wet ingredients are well-blended, fold in chips.
  4. Turn batter into prepared baking dish; smooth top in an even layer. Bake until top is lightly golden, about 18 to 22 minutes. Remove from oven and let cool in pan for about 10 to 15 minutes. Cut into 24 pieces and remove to wire rack to cool completely. Yields 1 piece per serving.