Reduced-Fat Blondies

Name: Reduced-Fat Blondies
Yield: Makes 16 blondies
Ingredients: 2 cups (10 ounces), all-purpose flour; 3/4 teaspoon, salt; 1/4 teaspoon, baking soda; 1 3/4 cups packed (12 1/4 ounces), brown sugar; 5 tablespoons, unsalted butter, melted; 1 , large egg plus 2 large whites, room temperature; 4 teaspoons, vanilla extract; 1 1/2 teaspoons, cider vinegar; 2 ounces, bittersweet chocolate, chopped fine; 1/4 cup, pecans, toasted and chopped

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Appears in Cook's Country August/September 2013

Desserts or Baked Goods

Light

To lighten up blondies, we’d need to get rid of more than half of the butter. But when we did so, our problems cascaded.

SERVESMakes 16 blondies

TIME50 minutes, plus 2 hours cooling

WHY THIS RECIPE WORKS

To cut some calories from chewy, butterscotch-y blondies, we began by reducing the butter—a logical place to start—by more than half. To counteract the dryness than came with removing fat, we inched up on the brown sugar, a moisture-rich in...

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