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Kind of Healthy Chocolate Chip Blondies



I'm really going to try to keep up some healthy habits now that I'm done with college and far away from my cafeteria's cheese steak sandwiches and 99 cent Coca Cola bottles.  That means: no soda, no juice, no eating after 8pm, skim milk, and of course, substituting non-fatty ingredients for the fatty ingredients that many recipes call for. There's no way I could completely cut sweets out of my life, especially not chocolate.

I'm already pretty good at portion control. As long as I taste what I bake, and I'm able to tell all of you guys how it came out, I'm good. My craving is usually satisfied just from my taste tests. Granted, my taste tests may include more than one serving, but that's only because I really need to bring out my Chef Ramsay to give you all an accurate description, na means? Or maybe that's just what I told myself today to feel better about having three of these chocolate chip blondies.


In my defense, I was really trying to tell if you could taste the olive oil or not. I used extra-virgin olive oil and I read online that you could taste it in certain foods and I got worried. But of course, I went ahead and used it anyway and although I did indeed taste it slightly, the chocolate chips pretty much overpower it so you can barely tell. You get the same indulgent, chewy chocolate chip cookie taste, with less calories and more heart-healthy monosaturated fats; that's a win in anybody's book.

Kind of Healthy Chocolate Chip Blondies

Yield: 16 blondies
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Ingredients:

1/4 cup plus 2 tablespoons olive oil
1/3 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1 cup semi sweet chocolate chips, divided

Directions:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan.

In a large bowl, whisk oil and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in ½ cup of the chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.

Bake until top is golden brown and a toothpick inserted in center comes out clean. Mine took 23 minutes. Set pan on a wire rack, and let cool completely. Cut in 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.

Adapted from Taste and Tell

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