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100 Calorie High Protein Crunchy S’mores Cookie Bake Blondie

Name: 100 Calorie High Protein Crunchy S’mores Cookie Bake Blondie
Cook time: 25 min
Total time: 25 min
Ingredients: 28 g butter, light, as sold; 120 g brown sugar, dry; 12 g zero-calorie sweetener (erythritol/stevia/monk fruit); 50 g egg, whole, raw; 31 g egg whites, raw (liquid); 4.4 g vanilla extract, as sold; 80 g all-purpose flour, dry; 60 g casein protein powder, dry; 15 g all-purpose flour, dry; 3 g baking soda, dry; 3 g salt, dry; 56 g sugar free chocolate chips, as sold; 16 g marshmallow fluff, as sold

97 kcal4.5 g protein15.2 g carbs2.6 g fat16 servings

Ingredients (raw weights)

28 g butter, light, as sold
120 g brown sugar, dry
12 g zero-calorie sweetener (erythritol/stevia/monk fruit)
50 g egg, whole, raw
31 g egg whites, raw (liquid)
4.4 g vanilla extract, as sold
80 g all-purpose flour, dry
60 g casein protein powder, dry
15 g all-purpose flour, dry
3 g baking soda, dry
3 g salt, dry
56 g sugar free chocolate chips, as sold
16 g marshmallow fluff, as sold
(about 1/2 Cup – no amount given (not in macros)
(about 1/2 Cup – no amount given (not in macros)

Steps

Mix the light butter, brown sugar substitute, and granulated sugar substitute together until creamy.
Add the egg, egg whites, and vanilla and mix again.
Add all the dry ingredients and mix until a thick dough forms.
Fold in the Lily’s chocolate chips and let the dough sit for 5–8 minutes.
Press half the dough into a parchment-lined 8x8 pan, add as many marshmallows as you want, then cover with the remaining dough.
Top with extras if using.
Bake at 350°F for about 20–25 minutes, until the edges and top are golden.
Let cool completely before slicing so it firms up and gets crunchier.
There is intentionally more sugar substitute in this recipe because it helps the blondies crystalliz

Recipe by @gymratrecipes · original post. Creator states 100 kcal and 7 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 30 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 16 servings.