Blondies

Brenda Winiarski

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This recipe is dedicated to Liam, who felt that my brownies were delicious but needed a little more color (being called one of my toughest food critics has gone to his head a bit). These rich and decadent little bars are really easy to make (nice for a change, right?). Served warm with a scoop of low protein ice cream on top and well I am in heaven. Be careful not to over-bake the blondies; they dry out easily and will turn hard.

Blondies

This recipe is dedicated to Liam, who felt that my brownies were delicious but needed a little more color (being called one of my toughest food critics has gone to his head a bit). These rich and decadent little bars are really easy to make (nice for a change, right?). Served warm with a scoop of low protein ice cream on top and well I am in heaven. Be careful not to over-bake the blondies; they dry out easily and will turn hard.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 16 two inch square
Course: Bars & Cookies, Desserts
Calories: 192.2
Ingredients Method Notes

Ingredients
  

  • 1 1/4 units CFL Baking Mix
  • 1/2 units Vanilla Pudding, Instant, dry mix only
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 8 TBSP Butter melted and cooled
  • 1 c Sugar, Brown, packed
  • 1/2 units Egg, whole, large (without shell) beaten
  • 2 TBSP Real Mayonnaise
  • 1/4 c Heavy Cream
  • 2 tsp Vanilla Extract
  • 1/4 c Semi-Sweet Chocolate Chips

Method
 

  1. Adjust oven rack to middle position; heat oven to 350 degrees. Grease an 8 x 8 square brownie pan
  2. Whisk baking mix, pudding, baking powder, and salt together in medium bowl; set aside.
  3. Whisk melted butter and brown sugar together in medium bowl until combined. Add egg, mayo, heavy cream and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over-mix. Fold in chips and turn batter into prepared pan, smoothing top with rubber spatula.
  4. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Cut into 2-inch squares and serve.

Notes

Per serving — Phe: 32.1 mg | Protein: 0.64 g | Calories: 192 | PKU exchanges: 2.14
Reader Q&A:
Q: what can I replace vanilla pudding with? A: I would post on CFL’s facebook group as there are a lot of Australians in the group that will know what you can find there better than me. I am guessing there is a similar product available. If not, you can try an extra 1/4 tsp xanthan gum plus 2 T sugar.