To lighten up blondies, we’d need to get rid of more than half of the butter. But when we did so, our problems cascaded.
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 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.
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