INGREDIENTS
- ¾ cup brown sugar firmly packed
- ½ cup butter (or coconut oil) , room temperature
- ¼ cup apple sauce (you can substitute this with low fat greek yoghurt, or replace with extra butter or coconut oil)
- ½ cup natural sweetener (or your sugar of choice)
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 tsp ground cinnamon
- 1½ cups all purpose (or plain) flour
- ¼ tsp baking powder
- ¼ cup water
- Pinch sea salt
- 60 g | 2oz dark or semi sweet chocolate chunks
- Cinnamon sugar extra
INSTRUCTIONS
- Preheat oven to 176C | 350F. Grease a square 8×8-inch baking tray with cooking oil spray.
- In a bowl, whisk brown sugar, butter and apple sauce/yoghurt until light and fluffy. Add sweetener/sugar, egg and vanilla.
- In a smaller bowl, combine flour, baking powder, cinnamon and salt. Gradually beat in the dry ingredients.
- Pour the water into the batter, and mix well. Do not over beat batter!
- Pour batter into prepared baking tray and sprinkle with cinnamon sugar and chocolate chunks.
- Swirl the cinnamon sugar and chocolate around to create a ripple effect. (Optional: Sprinkle with extra cinnamon sugar)
- Bake until golden, 20 – 30 minutes, or until a toothpick inserted into the centre of the blondies comes out semi-dirty (The dirtier, the fudgy-er they will be). Be careful not to over-bake as they will dry out!
- Cool completely before cutting into 16 bars.
