Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →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.
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
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups chopped pecans or walnuts, divided
Sweetener Used
4 cups Jaca sugar Allulose
Replaces: 2 cups brown sugar
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9×13-inch pan.
- 2
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.
- 3
Beat in the cold eggs one at a time, mixing until each is fully absorbed before adding the next. Stir in the vanilla.
- 4
Combine the flour and baking powder, then add to the Jaca mixture. Stir until the batter is smooth with no dry streaks remaining.
- 5
Fold in 1 cup of the chopped nuts.
- 6
Spread the batter evenly into the prepared pan using a spatula dipped in cold water. Sprinkle the remaining ½ cup of nuts on top.
- 7
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.
- 8
Cool completely before slicing. This is a Jaca-adjusted healthier version of a classic blondie recipe — all the flavor, zero glycemic impact from the sweetener.
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.