BLONDIE CHOCOLATE CHIP PIE






BLONDIE CHOCOLATE CHIP PIE

Tasty! I am afraid it is a bit addictive and I way overdid it when I made this, however, I didn’t eat too much dinner, so that was my excuse.   A cross between blondies or cookies and so much easier than making cookies. My favorite is the first recipe.  It is like a big chocolate chip blondie/cookie pie.  Delicious!


INGREDIENTS:  

1/2 cup butter, melted (125 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal
  1 cup sugar (250 mL)
3 tbsp powdered or granulated sweetener OR (45 mL)
11/8 cups Gluten-Free Bake Mix 2, OR (280 mL)
1/2 tsp baking powder (2 mL)
2/3 cup sugar-free chocolate chips (150 mL)


INSTRUCTIONS:

Preheat oven to 350°F (180°C). In food processor, process butter.  Add egg, liquid sweetener, powdered or granulated sweetener, Gluten-Free Bake Mix 2,  OR alternative bake mix and baking powder. Process.  Stir in chocolate chips.  Spread in greased 9-inch (23 cm)  glass pie dish and smooth top. Bake 18 minutes, or until toothpick inserted in center comes out clean.  Allow to cool completely on wire rack before refrigerating.


Variation:  Peanut Butter Blondie Chocolate Chip Pie:  Add 1/3 cup (75 mL) peanut butter.  With this variation it is best to refrigerate and eat the next day, allowing flavors to develop.  (4.4 g carbs)

Helpful Hints:  I used xylitol in this recipe.  Do be careful as xylitol is very toxic for animals, especially dogs as it causes prolonged hypoglycemia.  It is safe for humans to consume.

Yield:  10 servings
1 serving
100.9 calories
3.2 g protein
16.5 g fat
0 g fiber
3.2 g net carbs