These healthier blondies are made with whole wheat flour and coconut sugar (so they are refined sugar-free). Granola adds texture and crunch, and chocolate chunks send them over the top. If you don't have coconut sugar, you can substitute regular dark or light brown sugar.
Preheat the oven to 350°F. Line an 8-x-8-inch baking pan with foil or parchment so that it extends up the sides. Grease the foil or parchment with butter or nonstick spray.
Melt the butter in a medium saucepan over low heat. Let cool slightly (about 5 minutes), then stir in the coconut sugar, egg, and vanilla. Stir in the flour, baking powder, and salt. Lastly, stir in 1/2 cup of the chocolate chunks.
Spread the batter into the prepared pan. (It will be quite thin but don't worry! These blondies rise a lot when baked.) Sprinkle the remaining 1/4 cup of chocolate chunks and the granola evenly over the surface. Bake until the blondies are set in the center, 25 to 30 minutes. Let cool completely, then cut into 9 squares.
The blondies will keep at room temperature for about a week.