Individual Blondie Tarts

Individual Blondies are great for large gatherings or just for portion control #blondies #dessert #party #entertaining #MothersDay

This recipe is adapted from Ina Garten’s Chocolate Chunk Blondies on I used half AP flour and half whole wheat pastry flour and I used granulated Monk Fruit in place of granulated sugar. You can certainly use your preferred sugar and all AP flour.



Preheat oven to 350 degrees. Using non-stick cooking spray coat an 8×12 baking pan, or use individual tart pans.

  1. In a small bowl sift the flour, baking soda, salt and set aside.
  2. Add the paddle attachment to a stand mixer and cream the butter and sugars on high speed for 3 minutes until light and fluffy.
  3. Turn mixer to low, add in the vanilla, and add eggs one at a time, mixing well and scraping down the sides of the bowl.
  4. Slowly add in the sifted flour mixture and mix just until well blended.
  5. Using a wooden spoon or large spatula stir in the nuts and chocolate chips.
  6. Spread the mixture into the prepared pan and smooth over the top.
  7. Bake for 30 minutes if using a baking pan. Do NOT overbake. When testing for doneness the toothpick may not come out clean.
  8. Bake for 18-20 minutes if using tart molds or pans – timing will depend on the size/thickness of the tarts. If they are thicker than 1″ bake a little longer.
  9. Cool completely in the pan. Cut into bars.
* *