Kristis Low Fat Blondies Recipe 385 Recipes

LOW FAT BLONDIES

Low Fat Blondies image

Make and share this Low Fat Blondies recipe from Food.com.

Provided by breckamy

Categories Bar Cookie

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
3/4 cup brown sugar
1/4 cup sugar
1/3 cup pasteurized liquid egg-whites
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups flour
1/4 cup dried cranberries (or chocolate chips for a splurg)

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!

Nutrition Facts : Calories 214.1, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 190.5, Carbohydrate 41.7, Fiber 0.7, Sugar 26.3, Protein 2.1

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

Kristi's Low Fat Blondies Recipe - (3.8/5) image

Provided by á-13856

Number Of Ingredients 13

Ingredients

Dry:
Reduced Fat BLONDIES
2 cups (10 ounces) all purpose flour
3/4 tsp salt
1/4 tsp baking soda
Wet:
1 3/4 cups packed (12 1/4oz) brown sugar
5 T unsalted butter, melted
1 Lg egg plus 2 Lg whites, at room temperature
4 tsp vanilla extract
1 1/2 tsp cider vinegar
2 oz bittersweet chocolate, chopped fine (I also have used semi-sweet chips)
1/4 c pecans or walnuts toasted and chopped

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. :)

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