Pancake Blondies

Name: Pancake Blondies
Total time: 40 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 1/2 cup firmly packed light brown sugar (or muscavado sugar); 1/4 cup natural sweetener/sugar of choice; 1/2 cup light butter/coconut oil (room temperature); 1/3 cup maple syrup (I used Sugar Free); 1 x-large egg; 1 tablespoon vanilla extract; 1 1/2 cups plain flour (or sub for spelt or all-purpose flour); 1/4 tsp baking powder; 1 pinch sea salt

The most irresistible and fudgy Pancake Maple Blondies combine two of the best daily meals (breakfast and desert) in one!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

16 servings

1/2 cup firmly packed light brown sugar (or muscavado sugar)
1/4 cup natural sweetener/sugar of choice
1/2 cup light butter/coconut oil (room temperature)
1/3 cup maple syrup (I used Sugar Free)
1 x-large egg
1 tablespoon vanilla extract
1 1/2 cups plain flour (or sub for spelt or all-purpose flour)
1/4 tsp baking powder
1 pinch sea salt

Steps

Preheat oven to 176C | 350F. Grease a square 8x8-inch baking pan with cooking oil spray.
In a medium sized bowl, whisk together the brown sugar, sweetener/sugar and butter/oil until mixture is light and fluffy. Whisk in the egg and maple syrup.
In a separate large bowl, whisk the flour, baking powder and salt. Pour the liquid mixture into the dry ingredients and fold gently with a wooden spoon until combined (Do not over beat batter, or blondies will be tough)
Pour batter into prepared baking tray and smooth to even out the top. The batter should be on the thick side.
Bake until golden, about 30 - 40 minutes, or still soft on the inside but just firm to the touch. (The centre should be just cooked through to create the perfect fudge-like blondie)
Cool completely in the pan before removing and gently cutting into 16 bars.