These vanilla blondies are topped with white chocolate chips and baked in an 8-inch square pan. The detailed cutting method makes 16 squares.
Ingredients
- 100 grams self-raising flour
- 50 grams Flora Light
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Seeds from 1 vanilla pod, optional
- 4 teaspoons Sweet Freedom Fruit Syrup
- 50 grams white chocolate chips, divided
- 4 tablespoons granulated sweetener
- Low-calorie cooking spray
Instructions
- Preheat the oven to 170°C. Coat an 8-inch square baking tin with cooking spray and line the bottom with greaseproof paper.
- Place the flour, Flora Light, eggs, baking powder, vanilla extract, optional vanilla seeds, fruit syrup, and granulated sweetener in a large bowl. Mix thoroughly.
- Stir half the white chocolate chips into the batter and pour it into the prepared tin.
- Scatter the remaining chocolate chips over the top.
- Bake for 17 minutes, until golden and still slightly soft, with no wet batter in the center, and the center reaches 160°F (71°C).
- Let the blondies cool completely in the tin.
- Remove them from the tin, peel away the greaseproof paper, and cut into 16 squares.
Yield
Makes 16 blondies.
