Kristis Low Fat Blondies Recipe 385

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!

BROWN SUGAR BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
• Remove from the oven and let cool for 10 to 15 minutes before slicing.

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. :)