Carrot Cake Blondies
Ready for a brand new Easter blondie that totally takes the cake? Carrot Cake Blondies with white chocolate chips are here!
Servings: 25 blondies
Ingredients
- 1 cup salted butter, melted
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 cups grated carrots
- 2 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 2 tsp cinnamon
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9x9 pan with parchment paper and set aside.
- In a large microwave safe bowl, melt the salted butter.
- To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
- Once the sugars are mixed in, whisk in the eggs and grated carrots.
- Next, add the flour, cornstarch, salt, cinnamon and white chocolate chips to the bowl and fold in with a silicone spatula until completely mixed.
- Pour and spread the completed dough into the prepared pan.
- Bake at 350°F for 45-50 minutes until the inside temperature reaches at least 190°F and an inserted toothpick comes out with a few moist crumbs on it.
- Allow the blondies to cool completely before cutting. Enjoy!
Nutrition
Calories: 126kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg
