Peanut Butter Blondies
Here's a blondie that does not have a killer amount of fat: Prune butter and olive oil replace the butter usually found in blondies.
  • 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 350°F. 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.

Nutritional Information
Per blondie: 138 calories, 4.4g total fat (.8g saturated), 0mg cholesterol, .8g dietary fiber (.2g soluble), 23g carbohydrate, 3g protein, 122mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
16 brownies

Prep Time