We have soooo much candy and chocolate leftover from Halloween baking that I don’t know what I’m going to do. I have gummies galore plus a ton of M&M mini’s leftover from making monster cupcakes so I decided I would do something fun, but not quite as terrible for us. Inspired by the Becel Buttery commercial I decided to try substituting some of the butter in my favourite blondie recipe with Becel, and some of the sugar with Splenda. Creaming the butter and sugar/splenda didn’t really happen. It mixed together but it was definitely a different consistency. And the final batter was very thick and difficult to spread. I baked them for 19 minutes and they turned out very cake-like. They were still moist but not gooey and sweet like a blondie is supposed to be. Taste wise they were fine. I think I would call them squares of some sort instead of blondies to temper any disappointment for anyone expecting that signature gooey goodness. Kids would still gobble them up, no problem. I have a new found respect for the cooks that develop lower fat or lower sugar recipes. It takes a lot more than a simple substitution to make a recipe a success. Hats off to you!
Healthier Blondies (or M&M Squares / Chocolate Chips Squares?)
1/4 cup butter
1/4 cup Becel Buttery
1/2 cup brown sugar, 1/2 cup Splenda granular (measures cup for cup like sugar)
1 large egg
2 teaspoons vanilla
1 cup (4 3/8 ounces or 125 grams) all-purpose flour
1 cup M&M minis or chocolate chips, divided
1.Line an 8×8 pan with parchment paper.
2.Mix butters with sugars until pale. Beat in egg and then vanilla.
3.Add salt, stir in flour. Add half the candies or chocolate chips. Stir until just mixed together.
4.Pour into prepared pan. Sprinkle the remaining candies or chocolate chips on top. Bake at 350°F 20-25 minutes, or until set in the middle. (I baked mine for 19 minutes)