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Thursday, April 14, 2011

White Chocolate Blondies (GF)


 WHITE CHOCOLATE BLONDIES
Blondies are a type of brownie dessert without the chocolate.  These blondies are a great treat primarily because of the white chocolate frosting.  It’s often true of brownies as well – the frosting is what makes it special.  If you don’t have cocoa butter, then make one of my other frostings – even a chocolate frosting would be fine, but it needs to taste like a regular, sugary-sweet frosting.  This dessert is a moderate carb dessert, so not something one can go hog wild on.  One or two servings a day and that’s about it for dessert!  My DH liked these.

1/2 cup butter, melted (125 mL)
Liquid Sucralose to equal 2/3 cup (150 mL)
 SPLENDA® Granular
1/3 cup granulated erythritol (75 mL)
2 eggs
1 tsp vanilla extract (5 mL)
1/2 tsp molasses (2 mL)
11/4 cups Gluten-Free Bake Mix, (300 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp baking soda (0.5 mL)
1/8 tsp salt (0.5 mL)
White Chocolate Frosting:
Liquid Sucralose to equal 1/2 cup (125 mL)
  SPLENDA® Granular
1/4 cup whole, OR skim milk powder (50 mL)
3 tbsp whipping cream (45 mL)
3 tbsp powdered erythritol (45 mL)
2 tbsp vanilla whey protein (25 mL)
2 tbsp unsalted butter, melted (25 mL)
1 oz cocoa butter, melted (30 g) (Microwave about 2 minutes – be careful – very hot!)

In food processor, process butter, Liquid Sucralose or SPLENDA® Granular, erythritol, eggs, vanilla extract and molasses well.  In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.  Add to butter mixture and process one minute.  Pour into greased 8-inch square baking pan.  Bake in 350°F (180°C) oven 20 minutes.  Allow to cool and frost with White Chocolate Frosting.  Keep refrigerated.

White Chocolate Frosting:  In blender, combine Liquid Sucralose or SPLENDA® Granular, whole or skim milk powder, whipping cream, powdered erythritol, vanilla whey protein and butter.  Blend until smooth, scraping sides occasionally and stirring.  Add cocoa butter and blend again.

Yield: 16 servings
Sucralose/Splenda
154.3/158.8 calories
3.4/3.4 g protein
13.9/13.9 g fat

3.7/4.8 g carbs

4 comments:

RVcook said...

Mmmmmm!!! Even though ALL your new recipes look scrumptious, this one totally caught my attention. As you've said before..."can anyone really have too many brownie recipes?" The simple answer: NO!!! These look fab. Can't wait to try them.

Donna

Jennifer said...

LOL Ian liked them, but I thought the frosting was the best part.

Unknown said...

I made these yesterday 10min before dinner for dessert minus the frosting.
My DH loved these as a dessert without the frosting.
Honestly Jennifer , they are like great soft thick cookie with a cup of tea.
I had them with a cup of pomegranate hibiscus tea and they were fabulous....and so easy and quick to make when you have the bake mix always on hand like I do.
I was out of whole milk powder, that's why I could not frost them.
I made no substitutions- I used the liquid sweetzfree for the powder Splenda which I don't use due to the fillers bothering me...and I baked at 375F due to the high altitude adjustment for 5 minutes less, and I used parchment paper.
Thanks again for a great recipe that worked at high altitude without sinking in the center like most do up here..
A great snack for afternoon tea heated in the microwave ......heated up nicely for 19 seconds today.
Thanks

Jennifer said...

Thank you too! Thank you for sharing that. I had forgotten about this recipe. :)