Chocolate Chip Blondies
Ingredients
- Parchment paper
- 3 scoops Snickerdoodle Shakeology
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- 1 pinch sea salt (or Himalayan salt)
- ¼ cup / 55 g unsalted butter (organic grass-fed, if possible), melted
- ¼ cup / 50 g brown sugar
- 1 tsp. pure vanilla extract
- 1 large egg
- ¼ cup / 60 ml unsweetened applesauce
- ½ cup / 85 g semisweet (or dark) chocolate chips
Instructions
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Preheat oven to 320° F (160 °C). Line a 8 x 8 inch (20 x 20 cm) pan with parchment paper; set aside.
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Add Shakeology, baking soda, cinnamon, and salt to a small mixing bowl; stir to combine. Set aside.
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Add butter, brown sugar, and extract to a medium mixing bowl; beat until creamy. Add egg and applesauce; beat until combined.
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Gradually add Shakeology mixture to butter mixture. Beat until uniform dough forms.
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Add chocolate chips; stir to incorporate.
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Transfer dough to prepared pan. Bake for 18 to 20 minutes or until golden brown and still soft in the center. Leave to cool in pan for 10 minutes before transferring to cooling rack. Let cool completely. Cut into 12 slices. Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Recipe Notes
Gluten-Free (GF), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 10 g, Added Sugar 9 g