Chocolate chip skyr blondies
40 min · 6 g protein · 65 cals / serving
Soft, moist blondies with a nutty hint of brown butter and plenty of vanilla, with pools of dark chocolate on a golden top. Skyr and oat flour make the batter, so they stay moist in the middle and cut into neat little squares.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp packed brown sugar
- a generous 1/2 tsp stevia, pure stevia powder, or sweetener equal to 2/3 cup sugar
- 1 cup skyr, plain
- 1 tsp vanilla extract
- 2 1/4 scoops (70 g) whey protein, vanilla
- 3/4 cup whole grain oat flour, or blitzed rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp dark chocolate 70-85%, chopped
Steps
- Heat the oven to 350°F and line an 8 inch square pan with parchment. Melt the butter in a small pan over medium heat and keep swirling until it smells nutty and the specks at the bottom turn brown, 1–2 minutes. Scrape it, specks and all, into a bowl.
- Whisk the brown sugar and stevia into the warm browned butter, then whisk in the egg whites, skyr and vanilla until smooth.
- Stir in the whey protein, oat flour, baking powder and salt until smooth, then fold in two thirds of the chocolate. Spread in the pan and scatter the rest of the chocolate over the top.
- Bake 22–25 minutes, until the edges are golden and the middle is just set; a skewer should come out with moist crumbs. Cool completely in the pan, then chill 30 minutes, lift out and cut into 16 squares.
Good to know
Why brown the butter?
With only one tablespoon of butter, browning it gets the most from it: a nutty, toffee-ish note through the batter. Plain melted butter works, but it tastes flatter.
No skyr?
Plain nonfat Greek yogurt or quark works the same.
Storage?
In the fridge for 5 days; they are even better cold. Freeze individually wrapped for up to 2 months.
Per
- Calories
- 222
- Protein
- (40%)
- 21 g
- Fat
- (25%)
- 6 g
- Carbohydrates
- (35%)
- 20 g
- of which sugar
- 6 g
- Fiber
- 3 g
- Sodium
- 263 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1042 kcal goes into the pot and 525 g of ingredients comes out as about 470 g of food: 222 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.