They say blondes have more fun, and I’m always up for a good time. Since, however, I have never been brave enough to stray from the dark chocolatey brown-hued tresses I have always been used to, why not do so vicariously through…dessert?!
AMCAP (as much chocolate as possible) is typically my mantra with regard to any sort of confection. Nonetheless, I know that I am at least slightly capable of veering from my comfort zone, as the occasional beckoning of lemon poppy seed thus proves. In order to prevent my affinity for chocolate from denying me the experience of other flavors, the blondie is also a terrific opportunity to put the brownies on the back burner every so often.
This recipe includes many of my staple baking ingredients such as beans to boost the protein, fiber, and other nutrients. It also features a lower sugar alternative to brown sugar that still provides the characteristic rich molasses flavor and thick, dense texture that blondies are recognized for. They also happen to be gluten free.
In this case, I wasn’t quite ready to go full-on flaxen. I admittedly had to dip my toe into Towhead-ville by adding some dark chocolate chip lowlights, though, you can certainly substitute any mix-ins you desire.
Like all of my other dessert creations, these blondies offer a generously high-volume portion for the energy density. Therefore, if your idea of having more fun is eating the entire batch without remorse, then this recipe is your gold mine.
Chocolate Chip Protein Blondies
Makes: 9 blondies
Equipment: 7-8 inch square pan; aluminum foil; cooking spray; small food processor or immersion blender; electric mixer; plastic wrap
Scant 1/2 cup (100 grams) granular erythritol
6 tablespoons (51 grams) gluten-free all purpose flour
2 tablespoons (12 grams) plant-based protein powder
1 1/2 tablespoons (9 grams) acacia fiber
1 tablespoon (13 grams) ground flaxseed
1 tablespoon (5 grams) psyllium husk
1/4 teaspoon baking powder
1/8 teaspoon sea salt
1 1/2 ounce (42 grams) no sugar added dark chocolate chips
1/4 cup (60 grams) egg whites
1/4 cup (35 grams) cooked beans
1 tablespoon blackstrap molasses
20 drops unflavored liquid stevia
20 drops vanilla flavored stevia
20 drops toffee flavored stevia (optional)
Combine flour, protein powder, acacia fiber, flaxseed, psyllium husks, baking powder, and salt in a large bowl; whisk together and set aside.
Line baking pan with aluminum foil and coat with cooking spray; set aside. Preheat oven to 350°.
Meanwhile, to make the brown “sugar,” pour the molasses into the erythritol. Gently stir until thoroughly combined (it will resemble both the color and consistency of actual brown sugar). Add to dry ingredients.
In a food processor (or separate bowl if using an immersion blender), combine the egg whites, beans, vanilla extract, and stevia; blend thoroughly.
Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined. Add water if needed 1 tablespoon at a time. The mixture should be fairly thick but still spreadable. Gently stir in half of the chocolate chips.
Empty the batter into prepared pan and sprinkle remaining chocolate chips over the top. Place on the middle oven rack; bake until an inserted toothpick comes out with moist crumbs attached (approximately 30 minutes). Remove from the oven and place on a wire rack to cool. When the pan is cool enough to touch, cover the top with plastic wrap to avoid excess drying; continue to cool for approximately one hour.
Once the blondies have completely cooled, carefully remove from the pan, slice if desired and eat as many in one sitting as you can handle. 😉
If you need a bit of assistance finding many of the less-than-conventional ingredients used, you can get them here:
Per entire batch – 476 calories; 17g total fat; 99g total carbohydrate (79g dietary fiber, 14g sugar, 20g net carbs); 33g protein
If you would like more detailed nutritional or ingredient information, feel free to contact me.
Nutritional information provided by myfitnesspal.com