Flourless Peanut Butter Chocolate Chip Blondies
Not a "diet" food but satisfies a sweet tooth and I exactly know what's in it.
Not a "diet" food but satisfies a sweet tooth and I exactly know what's in it.
- Carbohydrate 3.79049698373894 g
- Cholesterol 25.2978125 mg
- Fat 8.05400896085509 g
- Fiber 0.255666667180316 g
- Protein 1.38581406379295 g
- Saturated Fat 4.1606273963338 g
- Serving Size 1 1 Serving (17g)
- Sodium 62.8421771070658 mg
- Sugar 3.53483031655862 g
- Trans Fat 0.50440708340761 g
- Calories 89 calories
Step-by-step
- Preheat oven to 350 F.
- Mix all ingredients but chocolate chips thoroughly together.
- Fold in chocolate chips.
- Scoop into greased 8" square pan, even out the top.
- Bake for 20 minutes.
- Cut into 16 pieces.
- Enjoy
Why is the batter separating into an oily slick before it even hits the baking pan? Natural separation in commercial or natural nut butters causes structural failure if the ingredients are not incorporated at the correct temperature. Peanut butter must be completely homogeneous before adding the honey and egg. Cold peanut butter resists emulsification. Warm the jar slightly in a warm water bath if the oils have pooled heavily on top. A standard eight-inch metal square pan conducts heat faster than glass or ceramic alternatives. Grease the corners thoroughly with butter or neutral oil to prevent sticking. Mix the baking soda and salt uniformly into the nut butter base before introducing the liquid sweeteners. Pockets of baking soda create bitter metallic spots in the final bake. Fold the semi-sweet chocolate chips in gently at the very end to avoid melting them from residual warmth. Bake the blondies at 350 degrees Fahrenheit for precisely twenty minutes. Watch for the edges to turn a deep golden brown while the center remains slightly soft. Pull the pan from the oven immediately when the timer hits twenty minutes. Residual heat will continue the cooking process on the counter. Cool the bars completely in the metal pan before attempting to slice them into sixteen equal portions. Warm blondies lack the structural integrity needed for clean cuts. Store leftovers in an airtight container at room temperature for up to three days. Refrigeration hardens the fats and creates an overly dense texture.
