Fudgey Blondies

It’s been a fantastic weekend! Check out what I’ve been up to:

Well we had finished dinner (warm chicken salad- no dressing for me) and an animal ran around the restaurant (we were outside) and under my foot. At first I was in shock then realising what I saw I screamed and jumped up on my chair..in front of the whole restaurant. I actually thought it was a giant rat but turns out it was a possum. Made for lots of laughs and interesting conversation after though. A fantastic girls night out!

  • And told you about the awesome, affordable and effective Vitamins I’ve been taking lately.

My Sunday started early with a Grit Strength, Body Attack and CXWORX class. Then after a quick throw together breakfast (curried egg on 1/2 a wholemeal muffin with the remaining half topped with almond butter & banana slices) it was off to grocery shop.


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I did the shopping on my own today since the boy is fighting a head cold at the moment. And while I waited I caught up on some free magazine reading in the line. I’ve re-entered Magazines into my life after I’d removed them because they were causing more harm then good.

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Whilst grocery shopping I remembered I needed peanut butter, and then I also remembered I had an amazing Vitamix at home so I picked up a packet of raw peanuts (red paper shell still on) to whip up some homemade peanut butter.

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It was then well past lunchtime and I had eyes for one thing only…again. A curried egg sandwich. I am addicted!

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The kitchen business didn’t stop there since I had to make some progress on my 2013 Baking List- can you guess what I chose first?

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Blondies!

I had two ripe bananas ready at home so I wanted to make a banana blondie recipe. I found one that was perfect but also wanted to make some substitutions over my own.

I was dead set on incorporating Natvia into the recipe and since it calls for brown sugar I decided to get creative by making my own brown sugar substitute. And this is where I used a new to me ingredient- molasses.

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I noticed that the molasses is quite a dominant flavour in the recipe so if you’d like to gradually add it until desired taste is reached instead of putting the whole recommended amount in, that’s fine.

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Fudgey Blondies

Inspired & adapted from Honey, What’s Cooking?

Makes 16 servings.

Ingredients

  • 4 tbs of light butter (I used Devondale Light 50% less fat- full fat will also work), melted.
  • 2/3 cup of Natvia Baking Pack
  • 1 tbs of Molasses
  • 1 tsp of vanilla extract
  • 1 egg
  • 2 bananas, mashed
  • 1/2 cup of walnuts or pecans, roughly chopped/crushed.

Method

  1. Preheat an oven to 180 degrees celsius. Line a square baking tray.
  2. Melt butter in the microwave.
  3. Whilst butter is melting combine Natvia and Molasses (to taste) until it’s all combined and resembles brown sugar.
  4. Beat together the butter and brown sugar substitute until well combined.
  5. Add vanilla extract and egg. Continue to blend until smooth and well combined.
  6. Add mashed bananas and blend until combined. Bumps are inevitable and add to the texture of the end product.
  7. Add salt and flours and stir with a spoon until just combined. Refrain from over-mixing.
  8. Add crushed/chopped desired nuts to dish, after dusting them lightly with flour (to avoid them sinking).
  9. Pour the mixture into the lined pan and place in oven for 20-25 minutes.
  10. Take from oven and allow to cool. Serve into 16 pieces.

I roughly calculated the nutritional information for you and I got approximately (huge emphasis on the ‘approximate’) 90 calories per square.

The end result? Very impressed. Plus I didn’t get that sugar rush that I usually get when having sweet goods- (it usually starts with a headache, nausea, overdose feeling and then moves to an ‘omg need more sugar’ kind-of-thing). I’ve had my uncle already duck in and swipe 2 pieces also!

The texture is more fudgey and moist than a typical cake-y brownie. Having never had a blondie before I’m not sure what the texture should be like. But I’m happy with this one!

I can definitely taste the molasses flavour but it’s quite nice. I said to the boyfriend that it could have slightly less but he disagreed. So it’s up to you.

Well I’m off to cross that recipe of my Baking List! Have a great weekend :)

What is the typical texture of a blondie? What’s a new-to-you ingredients that you’ve used lately?

6 comments

  1. Elise says:

    I’ve never had a “real / full-fat” blondie too! They are one of these desserts I see everywhere on American blogs but that just doesn’t exist in Europe, like Angel Food Cake, Red Velvet Cake, or S’mores… Your blondies look terrifically moist and tender!
    Elise recently posted…Protein madeleinesMy Profile

    • BekatCrave says:

      They definitely are! Haha, that’s the same as me! I can’t wait to taste all the European goodies! For some reason they seem much more fulfilling and refined than your typical American/Westernised good.

  2. Ooooh your fudgey blondies look AMAZING! :) I have started using coconut aminos rather than soy sauce recently. I can’t tell the difference and they are a lot healthier for you!
    Becky @ Olives n Wine recently posted…New Aqua Zinger and Weekly Health GoalsMy Profile

  3. [...] many do I need: 6 people – I already have Carla @ Eat Sweet and Bek @ Crave so 6 more would be [...]

  4. [...] 6. Blondies. <– Done! Fudgey Blondies [...]

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