BUTTERSCOTCH BLONDIES

BUTTERSCOTCH BLONDIES

I have made these on a few occasions. I've used toasted pecans and other times chocolate chips. Both versions are nice in my opinion. It's nice to have a dessert that makes a lot that one can freeze for company ahead of time. I often do that sort of thing with desserts. Besides it means I can experiment to my heart's content with desserts, freeze it, and later we have plenty of people to help us finish the tasty desserts. This way will power is built in quite naturally. Haha! That said, I have halved this recipe before just for hubby and me, and it lasts 2 days before they're all gone!

These blondies have a nice texture and taste. Of course, we cannot use butterscotch chips (unless you know of a sugar free brand). There is quite a lot of butter in these buttery blondies - I used softened butter instead of melted butter. You can fold either chopped, toasted pecans or sugar free chocolate chips into the batter. The butterscotch flavors are achieved with butterscotch extract in the mixture, and, if desired, use it instead of vanilla in the cream cheese frosting. I always use large eggs

If you like you can spray the pan with non stick cooking spray and line with parchment paper for easier removal of the blondies. These butterscotch brownies or blondies or butterscotch bars or whatever you want to call this butterscotch blondies recipe gets spread in the prepared pan. They are good at room temperature too, but should be refrigerated on account of the frosting. Keep in an airtight container.

INGREDIENTS:

3 eggs

1 tsp unflavored gelatin (5 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

¹/₂cup allulose, OR allulose monk fruit blend (125 mL)

¹/₂cup butter, softened (125 mL)
1 tsp molasses, optional (5 mL)

1¹/₂ tsp butterscotch extract (7 mL)

2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (500 mL)

1¹/₂tsp baking powder (7 mL)

¹/₂tsp baking soda (2 mL)

¹/₈tsp salt (0.5 mL)

1 cup chopped pecans, toasted, OR (250 mL)

sugar-free chocolate chips (you can use 1/2 cup less)

Cream Cheese Frosting:

12 oz regular cream cheese, softened (375 mL)

¹/₂cup allulose, OR allulose monk fruit blend (125 mL)

Liquid sweetener to equal to 6 tbsp sugar (90 mL)

6 tbsp unsalted butter, softened (90 mL)

2 tbsp whipping cream (60 mL)

1¹/₂tsp vanilla extract (7 mL)

INSTRUCTIONS:

Preheat oven to 350°F (180°C). Grease a 9 x 13-inch (23 x 33 cm) glass baking dish.

In food processor, process eggs. Add gelatin, liquid sweetener and allulose, OR allulose monk fruit blend; process. Add butter, molasses (if using) and butterscotch extract; process.

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt. Add to wet ingredients; process. Stir in toasted pecans, OR sugar-free chocolate chips. Turn out into prepared glass baking dish.

Bake 20 minutes, or until a knife inserted in center comes out clean. Allow to cool and frost.

Cream Cheese Frosting: In food processor or mixer, process cream cheese, allulose, OR allulose monk fruit blend, liquid sweetener, butter, whipping cream and vanilla extract until smooth.

Yield: 36 frosted blondies

1 blondie with pecans/choc/Keto Bake Mix

130.1/130.3 calories

2.8/2.8 g protein

12.2/11.3 g fat

0.2/0 g fiber

2.1/2.0/1.0 g net carbs

ANOTHER RECIPE YOU MAY ENJOY

ALMOND BLONDIES