Here is a lovely, fudgy blondie, perfect for those of us who like peanut butter and chocolate combinations in a dessert.  This would be good for any occasion, including a Valentine’s Day treat.

11/4 cups Gluten-Free Bake Mix 2 (300 mL)
1 tsp baking powder (5 mL)
1/4 tsp salt (1 mL)
2 eggs
1/2 cup creamy peanut butter (125 mL)
1/3 cup butter, softened (75 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
1/4 cup [powdered sweetener (60 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
1/2 cup sugar-free chooclate chips, OR (125 mL)
  double the amount
Maple Frosting:
2.5 oz cream cheese, softened (75 g)
1/4 cup heavy cream (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4 cup (60 mL)
1 tsp maple extract (5 mL)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor or in bowl with mixer, process eggs.  Add peanut butter, butter, liquid sweetener, powdered sweetener, gelatin and vanilla extract.  Process 2 minutes.  Add dry ingredients and process until well combined.  Stir in chocolate chips.  Spread evenly in a greased 8-inch (20 cm) square cake pan.  Bake 20 to 25 minutes, or until turning brown at the edges and cake tester comes out clean.  Spread with Maple Frosting while the blondies are still warm.  Refrigerate and cut into squares when the frosting has set.

Maple Frosting:  In food processor, process cream cheese, heavy cream, liquid sweetener and maple extract until smooth.

Yield:  25 squares
Without/with frosting
98.2/115.9 calories
2.9/3.2 g protein
7.9/9.6 g fat
0.3/0.3 g fiber
2.2/2.4 g net carbs