Discover a macro-friendly take on the decadent brownie – meet blondie.
Ramp up the protein content, reduce the sugar and use only natural fats – the rest is history.
Makes: 9 blondies
✓ 150g wholemeal flour (sieved)
✓ 100g Impact Whey Protein (Vanilla, Maple or Golden Syrup work well here – you can also switch this up for another of your favourite protein powders*)
✓ ¼ tsp. baking soda (and no more, otherwise your blondies will rise too much)
✓ Pinch salt
✓ 4 tbsp. coconut sugar
✓ 8 tbsp. Sugar-Free Syrup (Butterscotch, Golden Syrup, Maple or Vanilla)
✓ 75g coconut oil (melted)
✓ 3 eggs (beaten) (or use a vegan-friendly egg replacer**)
✓ 1 tbsp. apple cider vinegar
✓ 4 tbsp. apple sauce (the puréed kind, or purée it yourself in a blender)
✓ 75g raspberries
#1 Preheat your oven to 190°C or 170°C for fan-assisted.
#2 In a large mixing bowl, combine flour, protein, baking soda, salt and coconut sugar and stir well.
#3 In a separate bowl, combine the syrup, coconut oil, eggs, apple cider vinegar and puréed apple sauce and mix.
#4 Next, fold the wet mixture into the dry mixture without overworking it too much, then add half of the raspberries to the mixture.
#5 Pour the mixture into a greased and lined baking tin (about 9”x9”). Set aside.
#6 Next, microwave the remaining raspberries in a microwave-safe dish for about 30 seconds until they release a little juice, then spoon the whole raspberries on top of the blondie mixture. Use a cocktail stick to swirl patterns onto the top.
#7 Bake for 20-25 minutes (dip a knife in and if it comes out cleanish, you’re good to go. You want a bit of gooeyness but not too much!)
#8 Drizzle over a little extra syrup and allow to cool in the tray for 10 minutes. Devour warm or allow to cool completely on a wire rack and save for later!
* If you use a vegan-friendly protein powder instead, be sure to increase the amount of apple sauce to 6 tbsp. instead of 4. Vegan-friendly protein powders tend to absorb a little more liquid than whey.
** To make a vegan egg replacer, simply combine 1 tbsp. Chia Seeds or Flax Seeds with 3 tbsp. of water per egg in a glass or bowl. Wait 10 minutes for the seeds to plump up and you have your egg replacer.