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Kristi's Low Fat Blondies

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These DELICIOUS BLONDIES ARE CHEWY AND MOIST. OH yeah.......Did I say they are LOW FAT??? AMAZING!

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Rate this recipe 3.8/5 (21 Votes)
Kristi's Low Fat Blondies 1 Picture

Ingredients

  • Dry:
  • Reduced Fat BLONDIES
  • 2 cups (10 ounces) all purpose flour
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • Wet:
  • 1 3/4 cups packed (12 1/4oz) brown sugar
  • 5 T unsalted butter, melted
  • 1 Lg egg plus 2 Lg whites, at room temperature
  • 4 tsp vanilla extract
  • 1 1/2 tsp cider vinegar
  • 2 oz bittersweet chocolate, chopped fine (I also have used semi-sweet chips)
  • 1/4 c pecans or walnuts toasted and chopped

Details

Preparation time 10mins
Cooking time 140mins

Preparation

Step 1


1) Preheat oven to 350 degrees F.
Adjust oven rack to the middle position.
2) Make a foil sling for a 13x9 inch baking pan by folding 2 long sheets of foil; 1st sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra hanging over the edges of the pan.
Push foil into corners of the pan and up the sides of the pan, smoothing foil flush to pan. Lightly spray with vegetable oil spray.

3) Dry ingredients: whisk flour, salt and baking soda together in a bowl.

4) Wet ingredients: Whisk sugar, melted butter, egg and whites, vanilla, and vinegar together in a large bowl until smooth.

5) Stir in flour mixture, then add chocolate and nuts stirring with a rubber spatula until combined.

6) Transfer batter to prepared pan and smooth top.

7) Bake until toothpick inserted in the center comes out with a few moist crumbs attached, 17 to 20 minutes, rotating pan halfway through baking.

8) Let BLONDIES cool completely in pan, about 2 hours. Using foil overhang, lift BLONDIES out of the pan. Cut into 16 pieces and serve.

Note: Since there isn't a lot of butter (which provides moisture) in these BLONDIES they will be dry and have no chew. So as you know baking is a science, so the moisture must be replaced to add flavor and chew. So the answer is cider vinegar!! When vinegar is combined with eggs, the acid in the vinegar will coagulate the proteins in the eggs, providing moisture and a chewy BLONDIE.
:)

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