CHURRO CHOCOLATE CHUNK BLONDIES

INGREDIENTS

• ¾ cup brown sugar firmly packed
• ½ cup butter (or coconut oil) , room temperature
• ¼ cup apple sauce (you can substitute this with low fat greek yoghurt, or replace with extra butter or coconut oil)
• ½ cup natural sweetener (or your sugar of choice)
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 tsp ground cinnamon
• 1½ cups all purpose (or plain) flour
• ¼ tsp baking powder
• ¼ cup water
• Pinch sea salt
• 60 g | 2oz dark or semi sweet chocolate chunks
• Cinnamon sugar extra

INSTRUCTIONS

• Preheat oven to 176C | 350F. Grease a square 8×8-inch baking tray with cooking oil spray.
• In a bowl, whisk brown sugar, butter and apple sauce/yoghurt until light and fluffy. Add sweetener/sugar, egg and vanilla.
• In a smaller bowl, combine flour, baking powder, cinnamon and salt. Gradually beat in the dry ingredients.
• Pour the water into the batter, and mix well. Do not over beat batter!
• Pour batter into prepared baking tray and sprinkle with cinnamon sugar and chocolate chunks.
• Swirl the cinnamon sugar and chocolate around to create a ripple effect. (Optional: Sprinkle with extra cinnamon sugar)
• Bake until golden, 20 – 30 minutes, or until a toothpick inserted into the centre of the blondies comes out semi-dirty (The dirtier, the fudgy-er they will be). Be careful not to over-bake as they will dry out!
• Cool completely before cutting into 16 bars.