Low Sodium White Chocolate Blondies
Indulge in the sweet, gooey goodness of Low Sodium White Chocolate Blondies—your perfect treat for a healthier dessert option without compromising flavor. These blondies are crafted with unsalted butter, sodium-free baking powder, and just the right amount of creamy white chocolate chips to create a rich, buttery texture with less salt but maximum satisfaction. Quick and easy to make, they require only 15 minutes of prep time and bake to golden perfection in under half an hour. The result? A batch of 12 irresistible squares with soft centers and subtly crisp edges. Whether you’re looking to lower your sodium intake or simply crave a delectable twist on traditional blondies, these bars are sure to be a hit. Perfect for sharing at gatherings or savoring with a cup of coffee, this recipe strikes the ideal balance between simplicity and indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup brown sugar
- 0.25 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder (low sodium or sodium-free)
- 0.75 cup white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the unsalted butter (about 30 seconds to 1 minute in the microwave). Let it cool slightly.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the eggs, one at a time, and whisk until fully incorporated. Stir in the vanilla extract.
In a separate bowl, mix together the all-purpose flour and the low sodium (or sodium-free) baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the white chocolate chips evenly throughout the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 441.4 g | 161% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 288.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 514 mg | 40% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
