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Healing Kitchen

Blondies
A blondie, like its twin the brownie, is delicious. But just like a brownie, a blondie is packed with high-fat ingredients. Here we've used olive oil and prune butter to give these morsels a creamy, full-fat texture without a lot of saturated fat. Chunky peanut butter does double duty here--it replaces some of the fat while also giving the brownies lots of peanut flavor. The original recipe, while not high in calories gets a whopping 48% of them from fat, with 20% being saturated. Our version has fewer calories with only 29% of them coming from fat and only 5% saturated!
PER BROWNIE
BEFORE
AFTER
Calories
164
138
Dietary fiber (g)
1.5
0.8
Total fat (g)
8.7
4.4
Saturated fat (g)
3.6
0.8
Cholesterol (mg)
21
0
Sodium (mg)
48
122

The Ingredients

    1 cup flour  1/2 teaspoon baking powder  1/2 teaspoon baking soda  1/4 teaspoon salt  1/2 cup prune butter  1/3 cup chunky peanut butter  2 tablespoons extra-light olive oil  2/3 cup packed light brown sugar  2 tablespoons light corn syrup  2 large egg whites  1 teaspoon vanilla extract
1 Preheat the oven to 3500F. Spray a 9-inch square baking pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

2 In a large bowl, with an electric mixer, beat the peanut butter, oil, brown sugar, and corn syrup until creamy. Beat in the prune butter until well combined. Beat in the egg whites and vanilla until well combined. Fold in the flour mixture.

3 Spoon the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cake in the pan on a rack. Makes 16 brownies

Date Published: 07/24/2002
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