Skinny Recipe: Chocolate Chip Blondies

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This chocolate chip blondies recipe combines the best of both worlds- the taste of cookies with the texture of brownies! This no-fail recipe also cuts in half the time it takes to get from batter to tummy since you don’t have to make individual cookies; just mix, pour and bake.

I love my cookies with nuts so I tossed in some pecans (it’s National Pecan Month after all), but you can use any nut you like or none at all. What are your favorite cookie additions?

chocolatechipblonde
Photo Courtesy Flickr User Kae71463

 

Makes 16 squares; Serving is one square

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
1/2 cup Stevia In The Raw® Bakers Bag or the equivalent of your favorite sweetener
1/3 cup sugar
1 large egg
1 tablespoon unsulphured molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chocolate chips, preferably dark (63%) chocolate

Directions

Preheat the oven to 350° F. Coat an 8-inch square baking pan with cooking spray, line with a 7-inch x 15-inch piece baking parchment allowing ends to overhang. Spray parchment lightly with cooking spray.

In a mixing bowl, use electric mixer to beat the butter until fluffy, 2 minutes. Add stevia and sugar, beating for 1 minute to combine. Add egg, molasses and vanilla and beat to combine; the mixture will look curdled. Mix in the flour and salt, making a stiff batter. Mix in the nuts and chocolate chips. Spread the batter evenly in the prepared pan.

Bake for 40 minutes, or until a knife inserted in the center comes out clean but the center of the pan yields slightly when pressed with your finger. Cool in the pan on a wire rack for 10 minutes. Lift from the pan and cool the blondies completely on the parchment strip on the rack. Cut the blondies into 16 squares.

Nutrition Information

Calories: 160
Fat: 10g
Carbs: 15g
Protein: 2g
Fiber: <1g
Sodium: 80mg

 

STEVIA IN THE RAW | PREP TIME: 50 MINS | COOK TIME: 40 MINS | MAKES 16 SQUARES

Posted on April 17, 2015 at 1:22 am

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