Healthier white chocolate blondie slice
Appliance/Function:
Ingredients
Dates
- 200 g pitted dates
Wet ingredients
- ¾ cup olive oil
- ⅓ cup maple syrup
- 2 egg
- 2 tsp vanilla extract
Dry ingredients
- 285 g flour
- ½ tsp baking powder
- 2 tsp cornflour
- ¼ tsp sea salt
- 170 g white chocolate chips
Instructions
Before you start
- Preheat the oven to 180 °C. Bring a jug of water to a boil. Line a square baking dish with baking paper.
Prep dates
- Add 200 g pitted dates to a medium-sized, heatproof bowl and cover with boiling water, then soak for 10 minutes. Drain well, then use a hand blender (or masher if you don't have one) and blend the dates until smooth and lump-free.
Prep wet ingredients
- In a large bowl add the dates, ¾ cup olive oil and ⅓ cup maple syrup and whisk for at least a minute, until the oil is fully incorporated and the mixture starts to thicken. Then add 2 egg and 2 tsp vanilla extract. Whisk this together for a further minute, until well incorporated.
Prep dry ingredients
- In a separate medium bowl, add 285 g flour, ½ tsp baking powder, 2 tsp cornflour and ¼ tsp sea salt and mix well to combine.
Combine mixtures
- Pour the dry mixture into the wet mixture and carefully fold through, until just combined. Then add 170 g white chocolate chips and fold through just until no flour remains visible. Spoon the mixture into the prepared baking dish and spread with a spatula until smooth and even.
Cook blondie
- Bake for 30-40 minutes then check to see if the centre is cooked with a skewer or knife. Tip: The blondie is cooked once no wet batter is on the skewer, but a few damp crumbs are ok.
To serve
- Once cooled slice the blondie into squares and store it in the fridge in an airtight container.
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 55mg | Potassium: 126mg | Fiber: 1g | Sugar: 15g | Calcium: 39mg | Iron: 1mg