Reduced Carb Blonde Brownies

Reduced Carb Blonde Brownies

The Blonde Brownies from my old faithful 1981 Better Homes and Gardens New Cookbook has been a family favorite for nearly 30 years.  However, I'm trying to watch my sugar and carbs for health reasons.  This morning I decided to bake the family a batch and I tried my hand at a reduced sugar version of the Blonde Brownies, aka. Blondies.  All of the ingredients in this recipe have negligible impact on blood sugar levels.  This recipe is, also, gluten free.

Reduced Carb Blonde Brownies

Pre-heat the oven to 350F..  Spray a 9"x13"x2" baking pan with olive oil cooking spray, and set it aside.

Melt 1 stick (1/2 cup) butter either in a bowl in the microwave or in a pot over low heat on the stove.

In a large mixing bowl, combine the melted butter and 

1 cup coconut sugar
1/2 cup xylitol
1/2 cup Stevia in the Raw, measurable

Add and combine well

2 eggs
2 teaspoons vanilla

Add and mix well

1 1/3 cups almond flour (ground almonds)
1/3 cup coconut flour
1/3 cup ground flax seed meal
2 teaspoons baking powder

Spread the batter into the prepared pan.   Spread the batter up to the edges, but not into the corners of the pan.  Otherwise, the batter will bunch up on the sides.  Bake the Blondies for about 20 to 25 minutes until they are golden brown on top.  Allow them to cool before cutting into 16 bars.

Enjoy!