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Peanut Butter Blondies
By Arthur Boehm
Adapted from The Wellness Kitchen
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(Makes 16)
These delicious blondies are low in fat and cholesterol. Prune butter (also known as lekvar) replaces additional fat.
- 1 cup, flour
- 1/2 teaspoon, baking powder
- 1/2 teaspoon, baking soda
- 1/4 teaspoon, salt
- 1/3 cup, chunky (or regular) peanut butter
- 2 tablespoons, "extra light" olive oil
- 2/3 cup, packed light brown sugar
- 2 tablespoons, light corn syrup
- 1/2 cup, prune butter (lekvar)
- 2 egg whites from large eggs
- 1 teaspoon, vanilla extract
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray.
In a small bowl whisk together the flour, baking powder, baking soda, and salt.
Using an electric mixer, beat together the peanut butter, oil, sugar, and corn syrup until creamy. Beat in the prune butter until well combined. Beat in the egg whites and vanilla until well blended, then fold in the flour mixture.
Spoon the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cake in the pan on a rack.
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