CHOCOLATE CHIP BLONDIES
I love putting these bars in a container in the freezer and then letting a bar thaw 5 to 10 minutes before enjoying it with a cup of tea. They’re great that way, but good at room temperature too. This recipe would show case your favorite sugar-free chocolate - be it Chocoperfection or Lindt 70% bars broken up into pieces, Hershey's sugar-free chocolate chips, etc. Some people use homemade sugar-free chocolate chips. I have yet to find a recipe for one that actually works well for me.
It's a beautiful day on the mountain and I barely noticed until now. Time just flies and it's been a busy time lately and a stressful time. I need to go and get ready for the day. It is just after 11 am - something wrong with that! I intend to smell the flowers during the day today and also make some soup with my homemade chicken stock.
21/4 cups Gluten-Free Bake Mix, (560 mL)
1 tsp baking powder (5 mL)
1/4 tsp salt (1 mL)
2 eggs
Liquid sweetener to equal 12/3 cups sugar (400 mL)
Liquid sweetener to equal 12/3 cups sugar (400 mL)
2/3 cup butter, softened (150 mL)
1/3 cup bulk sweetener (75 mL)
11/2 tsp unflavored gelatin (7 mL)
11/2 cups sugarless chocolate chips (375 mL)
Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, baking powder and salt.
In food processor, process eggs, liquid sweetener, butter, erythritol and gelatin until smooth. Let the mixture sit 2 minutes to allow the gelatin to soften. Add dry ingredients and process, scraping the sides at least once. Stir in the chocolate chips. Spread batter in greased 9 x 13-inch (22 x 33 cm) glass baking dish. Bake 20 to 30 minutes or until turning golden brown and cake tester comes out clean. Allow to cool completely and then cut into bars.
Yield: 30 blondies
1 blondie
118.4 calories
2.3 g protein
9.2 g fat
2.1 g net carbs