WHITE CHOCOLATE BLONDIES

WHITE CHOCOLATE BLONDIES

Blondies are a type of brownie dessert (white brownie) without the chocolate. These blondies are a great treat primarily because of the white chocolate frosting in my opinion. It’s often true of brownies as well – the frosting is what makes it special. If you don’t have cocoa butter, then make one of my other frostings – even a chocolate frosting would be fine, but it needs to taste like a regular, sugary-sweet frosting. This dessert is a moderate carb dessert, so not something one can go hog wild on. One or two servings a day and that’s about it for dessert! My husband, in particular, liked these.

Instead of cocoa butter, you can use 1 oz (30 g) of sugarless white chocolate chips. The batter is buttery and somewhat plain, although tasty and taken over the top with the delicious frosting. To make these even more interesting, you can stir or fold in sugar free white chocolate chips or chopped walnuts or pecans into the dough for more chewiness.

This is a simple recipe where the dry ingredients are added to the wet ingredients and then poured into the prepared pan. You can spray the pan with nonstick cooking spray and line with parchment paper for easier removal. I use large eggs in all my recipes.

Keep leftovers in the fridge. Desserts such as this are nice to have in the fridge. The full recipe below can be customized a bit to suit your tastes.

Instead of a food processor you can use a large bowl and electric mixer or stand mixer. Get all the dough out with a rubber spatula.

INGREDIENTS:

¹/₂cup butter, melted (125 mL)
Liquid sweetener to equal ²/₃cup sugar (150 mL)

¹/₃cup allulose (75 mL)

2 eggs

1 tsp vanilla extract (5 mL)

¹/₂tsp molasses (2 mL)

1¹/₄ cups Gluten-Free Bake Mix 1, OR Gluten-Free Bake Mix 2 (300 mL)

(no gelatin required)

¹/₂tsp baking powder (2 mL)

¹/₈ tsp baking soda (0.5 mL)

¹/₈ tsp salt (0.5 mL)

White Chocolate Frosting:

Liquid sweetener to equal ¹/₂cup sugar (125 mL)

¹/₄ cup whole, OR skim milk powder (50 mL)

3 tbsp whipping cream (45 mL)

3 tbsp allulose (45 mL)

2 tbsp vanilla whey protein (25 mL)

2 tbsp unsalted butter, melted (25 mL)

1 oz cocoa butter, melted (30 g) (Microwave about 2 minutes – be careful – very hot!)

Can use sugar free white chocolate chips instead

INSTRUCTIONS:

In food processor, process butter, liquid sweetener, allulose, eggs, vanilla extract and molasses well. In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt. Add to butter mixture and process one minute. Pour into greased 8-inch square baking pan. Bake in 350°F (180°C) oven 20 minutes. Allow to cool and frost with White Chocolate Frosting. Keep refrigerated.

White Chocolate Frosting: In blender, combine liquid sweetener, whole or skim milk powder, whipping cream, allulose, vanilla whey protein and butter. Blend until smooth, scraping sides occasionally and stirring. Add cocoa butter and blend again.

Yield: 16 servings

Liquid sweetener/Splenda Granular

154.3/158.8 calories

3.4/3.4 g protein

13.9/13.9 g fat

3.7/4.8 g carbs

ANOTHER RECIPE YOU MAY ENJOY

NO-BAKE ALMOND WHITE CHOCOLATE BARS