Ingredients

  • ½ cup unsalted butter, 1 stick, melted
  • 1 large egg
  • 1 cup Sunshine Low GI Sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup plain flour
  • ½ teaspoon salt, or to taste
  • 1 cup choc chips or chopped chocolate easter eggs

Method

  1. Preheat oven to 180 C. Line a 20cm square baking pan with aluminium foil, spray with cooking spray. Set aside.
  2. Using a large, microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.
  3. Let cool slightly before adding the egg, Low GI sugar, vanilla, and whisk until smooth.
  4. Add the flour and salt, and then stir until just combined.
  5. Add 3/4 cup choc chips and stir to combine.
  6. Turn batter out into the prepared baking pan, smoothing the top lightly with a spatula.
  7. Evenly add the remaining 1/4 cup choc chips over the top, pressing them down lightly so they stick to the batter.
  8. Bake for around 20 minutes, or until top is set in centre. A toothpick inserted into the centre should come out clean, or with just a few moist crumbs, but no batter. Blondies firm up as they cool.
  9. Store them in an airtight container.

Makes 9 serves