Tan and Nutty Blondies

No, it’s not because I let these bask out in the sun for a few hours after baking (although it is a rather nice day out today).  These blondies are “tan” with the addition of a little reduced-fat peanut butter, my secret to cutting the fat instead of using melted butter, but still resulting in a dense, moist bar cookie (I also substitute it for some of the butter in banana breads, too – bananas and PB are a match made in heaven, after all!).  The peanut butter adds an extra layer of flavor – slightly nutty and a great variation from the regular, vanilla/butter combination.  Of course, I couldn’t resist dropping in a few semisweet chocolate chips in for good measure.  You can always add whatever you have on hand for your mix-ins – chopped pecans, walnuts, or dried cherries would all be lovely.

And best of all, check out my nutrition facts for these blondies.  Not too bad, eh?  Oh, and if you bring these to a party or give these as gifts, make sure you let the recipient know that these contain nuts, just in case that someone has a nut allergy!

Tan and Nutty Blondies

makes 16

2 Tbsp reduced-fat peanut butter, heated in the microwave for a few seconds at a time, until runny

1/4 cup canola oil

3/4 cup brown sugar, unpacked

1 large egg

1 tsp vanilla extract

1 cup ultragrain flour, or all-purpose flour, mixed with 2 tsp ground cinnamon

1/3 cup semisweet chocolate chips

Nonstick cooking spray

1. Preheat your oven to 350ºF.  Lightly spray a 8 x8 inch baking dish with nonstick cooking spray.

2.  In a medium bowl, whisk together the peanut butter and oil with the brown sugar.  Add the egg and vanilla extract; stir to blend.  Add the flour/cinnamon mixture and stir to combine, then mix in the chocolate chips.  Pour the mixture into the baking pan and bake, for about 20 minutes, or until a toothpick inserted into the center of the blondies comes out clean.

Nutrition Facts per serving (1 serving = 1 blondie bar): 124 calories, 5.8 grams fat, 16 grams carbs, 2 grams protein