Flourless, nutty and chewy, these low carb blondies mix together in minutes. The toasted wheat germ flavors are enhanced with the additions of instant espresso powder and Truvia Brown Sugar Blend.
Preheat oven to 350F degrees. Line an 8x8-inch baking pan with parchment paper (for easier removal) and lightly spray with nonstick baking spray.
Stir together the oil, eggs, Truvia Brown Sugar Blend, vanilla, espresso powder, salt and baking powder in a mixing bowl until thoroughly combined and well blended.
Add the wheat germ and walnuts and mix just until combined.
Spread batter evenly into prepared baking pan. Bake until set and toothpick inserted near the center comes out clean, about 25-30 minutes.
Allow blondies to cool for at least 20 minutes before removing and cutting into 16 squares.
Store blondies in an airtight container at room temperature.
Notes
Serving size: 1 blondie (1/16th recipe)WW Points: 4Check the WW Points for this recipe and track it in the WW app.4SmartPoints (Green plan)4SmartPoints (Blue plan)4SmartPoints (Purple plan)3PointsPlus (Old plan)I highly recommend using an oven thermometer for accurate baking temperatures.My blondies were done in about 25 minutes and I actually could have pulled them out a minute or two sooner than I did because they will continue to bake in the pan even after taking them out of the oven. I prefer my blondies and brownies on the chewy side, rather than dry and crunchy, so I always check them several minutes before the recipe suggests.Substitute the Truvia Brown Sugar Blend with your favorite zero calorie brown sugar substitute.