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Gluten-Free Snicker doodle Blondies Recipe Video
|Bisquick gluten free mix||1 1⁄4 Cup (20 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Applesauce||1⁄2 Cup (8 tbs)|
|Pure vanilla||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
|Granulated sugar||1 Tablespoon|
Calories 1001 Calories from Fat 463
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 21.8 g108.9%
Trans Fat 0 g
Cholesterol 142.7 mg
Sodium 449.8 mg18.7%
Total Carbohydrates 128 g42.7%
Dietary Fiber 4 g16.2%
Sugars 97.4 g
Protein 7 g14.8%
Vitamin A 20.5% Vitamin C 2%
Calcium 7.6% Iron 8.4%
*Based on a 2000 Calorie diet
1. Preheat the oven to 350 degrees F (or 175 degrees C)
2. Grease an 8x8, 9x9 or 7x11 inch pan and line the bottom with parchment.
3. Mix together a tablespoon each of brown sugar and granulated sugar with the 1/8 teaspoon of cinnamon and set it aside to sprinkle on top.
4. In a small bowl stir together the Bisquick and 1 1/2 teaspoons of cinnamon and set it aside.
5. In a larger bowl whisk the melted butter and brown sugar together until well combined. Add the applesauce, egg and vanilla and continue whisking until smooth.
6. Switch over to a rubber spatula, and add the Bisquick mixture. Stir the wet and dry ingredients together until you no longer see any remaining dry mixture then stir in the walnuts.
7. Spread the batter along the bottom of the prepared pan being careful not to disturb the parchment paper.
8. Bake for 30 to 35 minutes or until the Blondies are a deep golden color and a toothpick inserted comes out clean. Allow them to cool completely then refrigerate to make them even sturdier before slicing. Use a serrated knife to cut them and serve.
9. Serve at room temperature