How to make my Low-Fat BLUEBERRY BLONDIES from Billionaire Blend by Cleo Coyle

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A delicious, low-fat cross between a butterscotch blondie and a blueberry muffin, these Blueberry Blondies are a bonus recipe from my latest culinary mystery, Billionaire Blend, a hardcover bestseller newly released in paperback.


http://www.coffeehousemysteries.com/userfiles/file/Cleo-Coyle-Billionaire-Blueberry-Blondies.pdf
To download this recipe
in a free PDF,
 click here.
You can use fresh or frozen blueberries in this recipe, which means you can make it year-round. 

To download my recipe in a free PDF, click here. To read the full blog post with my notes and comments, scroll down or click here or on the read more link below...






Marc, my husband (and partner in crime-writing) thought I should call these Mondies. They are, after all, a cross between a Muffin and a Blondie

Frankly, I prefer Bluffin


No, it's not exactly Pastry Chef Dominique Ansel’s world-famous cross between a croissant and a doughnut, aka the Cronut ™. Nonetheless, it is an amazingly delicious mash-up. Here's why...

My "Billionaire" Blueberry Blondies have...

A. The cozy familiarity of a blueberry muffin, but with...

B. Delicious caramel and butterscotch background notes (from the butter, brown sugar, and vanilla), and a...

C. Satisfyingly chewy texture and crusty top reminiscent of a true blondie, even more so after they've cooled completely. They're also...

HEALTHIFIED! (Well, somewhat, anyway.)

An 8-inch square pan of blondies would typically call for 1 whole stick (8 T.) of butter. I’m using only 3 T. butter and including plenty of blueberries, which offer nutrition and fiber. I also use mostly brown sugar, which has a tad more nutrition value than white.

The key to maintaining the chewy texture with less butter is the astringent ingredient (in this case vinegar, but you could also use lemon juice). It interacts with the proteins in the incredible, edible egg (a baker's trick that's been around for years). To see more egg-protein magic of the culinary variety, click here, and read my post about Norwegian Egg Coffee (the egg helps clarify the brew), and a Norwegian chemist explains it all for us.

May you eat with joy and (slightly) less guilt. 

~ Cleo



Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Cleo Coyle’s 
"Billionaire"
Blueberry Blondies








To download this recipe in
a free PDF document
that you can print,
save, or share,
click here


To download this recipe
in a free PDF,
 click here.

Makes one 8-inch square pan of blondies 
(In my photo, you see 16 squares)


INGREDIENTS

2 large eggs

1 teaspoon apple cider vinegar (Do not omit! The cider
   interacts with the eggs to create the proper texture.)


1 cup light brown sugar, packed

1/4 cup white, granulated sugar 

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon zest (grated rind of a lemon,
   yellow only, no bitter white pith)

1/4 teaspoon table salt (+ a generous pinch)

3 tablespoons unsalted butter, melted and cooled a bit 

1/8 teaspoon baking soda 

1 cup all-purpose flour 

1 cup frozen (or fresh) blueberries 



DIRECTIONS: 

Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).




Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.

Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven, mine takes exactly 38 minutes). The low temperature and long cooking time helps with even baking. The blondies are done when the top is golden brown and displaying slight cracking (as you see in my photos and as you usually find on the top surface of a brownie or blondie). 
To be sure the blondies are done, insert a test toothpick into the middle of the pan. It should come out with no wet batter clinging to it (blueberry juice and/or moist crumbs are okay, just not wet batter).

Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 squares and...eat with joy! ~ Cleo


  
  F o o d i e  
Photos

Adding melted (and cooled)
butter to the batter.


Batter is thick but loose enough to pour.
Be sure to even it out in the pan.



















http://www.coffeehousemystery.com/userfiles/file/Cleo-Coyle-Billionaire-Blueberry-Blondies.pdf
To download this recipe
in a free PDF,
 click here.





Eat (and read) with joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.




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* Dairy-Free "Cinderella" Pumpkin Cake
* Dairy-Free Almond Milk Custard
* Caramel-Dipped Meltaway Cookies 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
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* Snow White Chocolate Mocha

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