Classic Blondies with Jaca

Chewy, buttery blondies with a gorgeous shiny top — made healthier by swapping all sugar for Jaca (allulose). Adapted from King Arthur Baking. This is a Jaca-adjusted healthier version — all the flavor, zero glycemic impact from the sweetener.

Prep Time: 10 min | Cook Time: 35 min | Servings: 16

Ingredients:

• 8 tablespoons unsalted butter, melted
• 4 cups Jaca sugar (replaces 2 cups brown sugar at 2x ratio)
• ¾ teaspoon table salt
• 3 large eggs, cold from the refrigerator
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 ½ cups chopped pecans or walnuts, divided

Instructions:

— Preheat oven to 350°F. Lightly grease a 9×13-inch pan.

— In a medium heatproof bowl, combine the melted butter with the Jaca sugar and salt. Stir until evenly combined — it will look like wet sand.

— Beat in the cold eggs one at a time, mixing until each is fully absorbed before adding the next. Stir in the vanilla.

— Combine the flour and baking powder, then add to the Jaca mixture. Stir until the batter is smooth with no dry streaks remaining.

— Fold in 1 cup of the chopped nuts.

— Spread the batter evenly into the prepared pan using a spatula dipped in cold water. Sprinkle the remaining ½ cup of nuts on top.

— Bake for 30–35 minutes, until the top is shiny but the center is still slightly gooey. A toothpick should come out with a few moist crumbs — not raw batter.

— Cool completely before slicing and serving.

Pro Tips: Melting butter with Jaca sugar helps it dissolve for that coveted shiny top. Don't overbake — blondies are best when still slightly gooey in the center. Store leftovers wrapped at room temperature for up to a week, or freeze for longer.