Chocolate Chip Blondies
|8||tablespoons (1 stick) unsalted butter, softened|
|1/2||cup Stevia In The Raw® Bakers Bag|
|1||tablespoon unsulphured molasses|
|1||teaspoon vanilla extract|
|1||cup unbleached all-purpose flour|
|1/2||cup chopped pecans|
|1/2||cup chocolate chips, preferably dark (63%) chocolate|
Preheat the oven to 350° F. Coat an 8-inch square baking pan with cooking spray, line with a 7-inch x 15-inch piece baking parchment allowing ends to overhang. Spray parchment lightly with cooking spray.
In a mixing bowl, use electric mixer to beat the butter until fluffy, 2 minutes. Add Stevia In The Raw® and sugar, beating for 1 minute to combine. Add egg, molasses and vanilla and beat to combine; the mixture will look curdled. Mix in the flour and salt, making a stiff batter. Mix in the nuts and chocolate chips. Spread the batter evenly in the prepared pan.
Bake for 40 minutes, or until a knife inserted in the center comes out clean but the center of the pan yields slightly when pressed with your finger. Cool in the pan on a wire rack for 10 minutes. Lift from the pan and cool the Blondies completely on the parchment strip on the rack. Cut the Blondies into 16 squares.
Per Serving (1 square): 160 calories, 10g fat (6g saturated fat), 15g carbohydrate, 2g protein, <1g dietary fiber, 80 mg sodium.