White chocolate chips are divided between the batter and top of these soft blondies. The recipe makes 16 squares, with 10 minutes prep and 17 minutes baking.
Ingredients
- 100 g self-raising flour
- 50 g reduced-fat spread
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Seeds from 1 vanilla pod (optional)
- 4 teaspoons Sweet Freedom Fruit Syrup
- 50 g white chocolate chips, divided
- 4 tablespoons granulated sweetener
- Low-calorie cooking spray
Method
- Preheat the oven to 170°C. Spray an 8-inch square tin and line its base with greaseproof paper.
- Mix every ingredient except the chocolate chips thoroughly.
- Fold in half the chips and pour into the tin. Scatter the rest over the top.
- Bake for 17 minutes, until golden, slightly squidgy, and 160°F (71°C) at the center.
- Cool in the tin. Remove, peel away the paper, and cut into 16 squares.
