Blondies (Protein)

If you’re a fan of soft, chewy blondies but also trying to up your protein intake, these protein blondies are about to become your new favourite dessert. What's not to love about blondies? They are thick, soft, square cookies that can be enjoyed like brownies, but have a sweeter, caramel-like flavour.

Wet Ingredients:
½ cup butter, melted
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
⅔ cup Sukrin Gold, packed
2 eggs
2 tsp. pure vanilla extract
½ cup unsweetened applesauce

Dry Ingredients:
1 cups all-purpose flour, unbleached
¼ cup whey protein (vanilla or chocolate)
½ tsp. baking powder
½ tsp. fine sea salt

Optional:
1 cup mix-ins, such as dried fruit, chocolate and/or nuts

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8” square baking pan with parchment paper (with overhang) and lightly grease. Set aside.

In a small bowl, blend together butter and sugars. Add eggs, vanilla and applesauce.

In a large bowl, mix together the flour, protein, baking powder and salt.

Add the wet ingredients to the dry ingredients, then mix together until cookie dough forms. Fold in any desired optional mix-ins. Spread the batter evenly in the prepared baking dish.

Bake for 20-25 minutes, or until the top is golden-brown and shiny.

Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

Cook's Notes:

• Store any leftover blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature or slightly warmed in the microwave to restore the fresh-from-the-oven texture.
• Freeze individual blondies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly.