These Chocolate Chunk Bars are crispy on the outside, chocolaty and gooey in the middle, and just perfect all around.
Even better, they’re whole wheat. And nutty with one of my favorite baking nuts, pecans. Oh, and wait. Did I say they were chocolaty?
I got home from work today and I couldn’t wait to get my hands on them. There’s something about desserts made with wholegrain that make reason fly out of the window, so far as my brain is concerned. Yes, I know they still have sugar in them. And I know they still have some fat. But can I have some more, please?
And with these bars, you can actually have some more without feeling too awful about it (don’t overdo it, though– it is dessert, after all). But isn’t chocolate supposed to be good for you? And nuts? Everything in moderation, right?
I am off to enjoy my long weekend now, with a Chocolate Chunk Bar on the side. Happy Fourth of July, all!
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp grated nutmeg
- 2 flax eggs (2 tbsp flaxmeal mixed with 6 tbsp water)
- 2 cups semisweet chocolate chips
- 1 1/2 cups pecans, lightly toasted
- 1 1/4 cup maple syrup (substitute partly with turbinado sugar, if you wish)
- 2 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1 Earth Balance buttery stick, softened and at room temperature
- In a bowl, mix the whole wheat flour, baking powder, sea salt and nutmeg.
- In a larger bowl, beat together the butter, oil and maple syrup until well combined (best to do this with an electric mixer)
- Add the vanilla and flax eggs and beat them in
- Add the flour mixture, half at a time, beating it into the liquid after each addition. Scrape down the sides of the bowl with a spatula after each addition
- Add the chocolate chips and pecans and mix well to integrate.
- Spray a 12 X 8 inch baking pan with oil and flour it.
- Spread the batter into the pan, using your fingers or a spatula to even out the surface.
- Bake in a 350-degree oven for 35 minutes.
- Remove to a rack, let it cool completely, then cut into squares or bars.
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More chocolate goodness:
Hi Vaishali,
Can we substitute the whole wheat pastry flour with whole wheat? What more do we need to add in that case? Thanks.
Hi Sweta, you can use whole wheat– you might get a slightly more dense texture. For a lighter texture, try subbing half of the whole wheat flour with all purpose flour. Or you can substitute all of the whole wheat pastry flour with durum atta flour which tends to be lighter than regular whole wheat. Cheers.
Hi Vaishali,
Do you add the 1/2 c oil along with the Earth Balance and the maple syrup?
Hi Ambica, yes, with the butter. Thanks for pointing out!
they look lovely! have to try these soon.
Uh, YUM!! These look super legit and like they need to get in my belly now!!