High-Protein Blondies

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Dry Ingredients

• ¾ cup + 1 tbsp (100g) plain flour 180ml + 15ml (100g) plain flour
• ½ cup (65g) vanilla whey protein isolate 120ml (65g) vanilla whey protein isolate
• ½ cup (65g) vanilla casein protein powder 120ml (65g) vanilla casein protein powder
• 2 tsp (10g) sweetener of choice 10ml (10g) sweetener of choice
• Pinch of Himalayan salt Pinch of Himalayan salt

Wet Ingredients

• ⅔ cup (150ml) egg whites 160ml (150ml) egg whites
• 2 large eggs 2 large eggs
• ½ cup (100g) high-protein Greek yogurt, 0% fat 120ml (100g) high-protein Greek yogurt, 0% fat
• 1½ tbsp (20g) applesauce 18ml (20g) applesauce
• 1 tbsp + 1 tsp (20ml) maple syrup 15ml + 5ml (20ml) maple syrup
• 1½ tbsp (20g) light butter 18ml (20g) light butter

Optional

• White chocolate chunks White chocolate chunks
• Melted Biscoff Melted Biscoff

Instructions

1. Preheat the oven to 350°F / 180°C. Line a small baking tray or pan with parchment paper.
2. In a medium bowl, whisk together the flour, whey protein, casein protein, sweetener, and salt until evenly combined.
3. Add the egg whites, eggs, Greek yogurt, applesauce, maple syrup, and light butter to a blender. Blend for about 10 seconds until smooth.
4. Pour the wet mixture into the dry ingredients and fold until a thick blondie batter forms.
5. Spread the batter into the lined pan.
6. Add white chocolate chunks or melted Biscoff on top if using.
7. Bake for 12 to 15 minutes, depending on how gooey you want the center.
8. Cool completely before slicing. For the best texture, chill in the fridge before serving.