Reduced-Fat Blondies

From Cook's Country | August/September 2013

Why this recipe works:

To cut some calories from chewy, butterscotch-y blondies, we began by reducing the butter—a logical place to start—by more than half. To counteract the dryness than came with removing fat, we inched up on the brown sugar, a moisture-rich ingredient. Cutting out a few yolks and adding extra… read more

To cut some calories from chewy, butterscotch-y blondies, we began by reducing the butter—a logical place to start—by more than half. To counteract the dryness than came with removing fat, we inched up on the brown sugar, a moisture-rich ingredient. Cutting out a few yolks and adding extra whites slashes more fat, and introducing vinegar to the eggs helps coagulate the proteins, making for a chewy—not cakey—blondie. Finally, toasted nuts and finely chopped bittersweet chocolate add the requisite crunch without breaking the calorie bank.

Traditional Blondies have 310 calories, 18 grams of fat, and 8 grams of saturated fat per serving. Our Reduced-Fat Blondies have 220 calories, 7 grams of fat, and 3.5 grams of saturated fat per serving.

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Makes 16 blondies

Use room-temperature ingredients, which will make the batter easier to spread.

Ingredients

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