Kristis Low Fat Blondies Recipe 385 Recipes

EASY NO-FAIL BLONDIES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
• Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
• Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
• When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
• Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
• Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
• Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
• Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
• Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
• Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
• Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

KRISTI'S LOW FAT BLONDIES RECIPE - (3.8/5)

Steps:

• 1) Preheat oven to 350 degrees F. Adjust oven rack to the middle position. 2) Make a foil sling for a 13x9 inch baking pan by folding 2 long sheets of foil; 1st sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra hanging over the edges of the pan. Push foil into corners of the pan and up the sides of the pan, smoothing foil flush to pan. Lightly spray with vegetable oil spray. 3) Dry ingredients: whisk flour, salt and baking soda together in a bowl. 4) Wet ingredients: Whisk sugar, melted butter, egg and whites, vanilla, and vinegar together in a large bowl until smooth. 5) Stir in flour mixture, then add chocolate and nuts stirring with a rubber spatula until combined. 6) Transfer batter to prepared pan and smooth top. 7) Bake until toothpick inserted in the center comes out with a few moist crumbs attached, 17 to 20 minutes, rotating pan halfway through baking. 8) Let BLONDIES cool completely in pan, about 2 hours. Using foil overhang, lift BLONDIES out of the pan. Cut into 16 pieces and serve. Note: Since there isn't a lot of butter (which provides moisture) in these BLONDIES they will be dry and have no chew. So as you know baking is a science, so the moisture must be replaced to add flavor and chew. So the answer is cider vinegar!! When vinegar is combined with eggs, the acid in the vinegar will coagulate the proteins in the eggs, providing moisture and a chewy BLONDIE. :)

LOW FAT BLONDIES

Steps:

• Pre-heat oven to 350 degrees. Coat 8x8 pan with non-stick spray.
• Whisk sugars, egg whites, vanilla, and salt into melted butter until well combined. Let mixture rest for 3 minutes, whisk again. Repeat rest/whisk cycle a total of three times. This helps the sugars dissolve and make the blondies extra chewy.
• Stir in flour, baking soda, and cranberries (or chocolate chips, nuts, ect). Spread mixture into prepared pan. Bake for 15-20 minutes until light brown and set. Let cool, slice, and eat!