BLENDER CONDENSED
MILK BLONDIES
These are fudgy, dense and chewy blondies. The texture is really delightful shortly after baking with the melty chocolate chips and as well after chilling in the refrigerator. These are most definitely my new favorite blondies!
I was so tempted to make them again, but my life is such that I must keep creating new recipes. My husband sometimes bemoans the fact that he enjoys a recipe and then may never see it again.
I added an egg yolk to make sure these held together well and my hunch was correct.
Aside from a blender, you don't need a mixer to make these super easy and quick blondies.
Do not overbake the blondies - better to underbake them. They must not be browned and can have the slightest wobble in the center.
No flour in these blondies other than the oat flour in the Bake Mix. If you are doing Keto, make sure to use the Keto Bake Mix - read the instructions, as you need a little more of that bake mix. The original recipe was made with some brown sugar or light brown sugar in it, and typically the trick we use while low-carbing is to add a teaspoon of molasses, but I did not find it necessary. Blondies are brownies without the cocoa or chocolate to make them brown. The batter is similar though in other respects.
I used a 9-inch (23 cm) pan, but you could use an 8-inch pan (20 cm) for slightly thicker blondies. Just spread the batter in the prepared baking pan. Homemade brownies and blondies are fun and easy to make.
I think you will start to dream about what you can make with this sweetened condensed milk. It is so easy and so darn good - as good as the original, I think - but sugar free. It is perfect for blondie recipes like this one. Keep leftover blondies (after a day) in an airtight container in the fridge.
The carbohydrates for these blondies are moderate and I'm not sure they are ideal for stricter Keto people versus moderate low-carbers, unless you use cream powder or coconut powder in the condensed milk and the Keto Bake mix.
I did not find it necessary to add any salt to this recipe, but you can taste and see if you would like a little. These are great warm out of the oven, at room temperature and chilled. I like to use pure vanilla extract in this recipe. After blending the condensed milk, mix all in a large mixing bowl.
These were meant to be eggless blondies, but I was afraid they would not set up properly and be crumbly. The fudgy texture is simply delightful and very addictive. These blonde brownies might just become your favorites, too. You could use white chocolate chips, if desired.
INGREDIENTS:
Blender Condensed Milk:
1/3
cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, OR (250 mL)
cream powder, OR coconut milk
powder
Liquid sweetener to equal 3/4 cup sugar (175 mL)
2 tbsp allulose (30 mL)
1 tsp vanilla extract (5 mL)
Blondies:
1/4
cup butter, melted (60 mL)
1 egg yolk
Liquid sweetener to equal 1/4 cup sugar (60 mL)
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
OR 2 cups Keto Bake Mix (500 mL)
1/2
cup sugarless chocolate chips, OR white (125 mL)
chocolate chips
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) glass baking dish with parchment paper. First spray the dish with nonstick spray to help the paper adhere.
Blender Condensed Milk: In blender combine boiling water, unsalted and regular butter, whole milk powder, Or cream powder, OR coconut milk powder, liquid sweetener, allulose and vanilla extract. If the condensed milk is not completely smooth and creamy, add another tablespoon of warm water and blend.
Add 1/4 cup butter, melted, egg yolk and liquid sweetener to equal 1/4 cup (60 mL) sugar; blend well.
Blondies: In medium bowl, combine Gluten-Free Bake Mix
2, OR Keto Bake Mix and Condensed milk; stir to combine well. Stir in chocolate chips. Spread mixture in prepared baking dish. Bake 20 minutes, but make sure the blondies
have just set and have not browned. Keep
an eye on them. Serve warm with a
delightful texture and melty chocolate or chilled from the refrigerator for a chewier still delightful blondie.
Yield: 20 servings
1
serving
139.3
calories
3.6
g protein
10.7
g fat
0 g fiber
4.7
g net carbs