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
- Preheat oven to 180 C. Line a 20cm square baking pan with aluminium foil, spray with cooking spray. Set aside.
- Using a large, microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.
- Let cool slightly before adding the egg, Low GI sugar, vanilla, and whisk until smooth.
- Add the flour and salt, and then stir until just combined.
- Add 3/4 cup choc chips and stir to combine.
- Turn batter out into the prepared baking pan, smoothing the top lightly with a spatula.
- Evenly add the remaining 1/4 cup choc chips over the top, pressing them down lightly so they stick to the batter.
- 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.
- Store them in an airtight container.
Makes 9 serves