Pre-heat Oven to 350. Open the MF pretzels bag and break the pretzels into small pieces. I do this while the pretzels are still in the bag, just crunching them up by squeezing the bag. Grind the broken pretzels into a powder. The fastest/easiest way is in a personal blender like the Magic Bullet or Bella Cucina. If you have a nut/herb chopper blade, even better. Or you can do this by hand with a mortar and pestle or a rolling pin (for the rolling pin option, place pretzels in a plastic bag and roll over the bag). Add baking powder and mix thoroughly. I recommend a double-acting baking powder with aluminum, these are the best baking powders for items that require a lot of mixing post addition of the baking powder.
Add Eggbeaters and mix thoroughly.
Add water or SF syrup (toasted marshmallow syrup works well) and mix thoroughly. You'll end up with a ball of dough.
Baking dish prep. first, these instructions are for baking in a GLASS/PYREX baking dish. If you use a metal pan/cookie sheet, I am telling you that you will end up with blondies that are not cooked on the inside, but overcooked on the outside. Trust me, you don't want that. Use a glass/pyrex baking dish.spray the baking dish with cooking spray or you'll be leaving half your blondie in the pan.
Using your hands, form the dough ball into a brownie square, approximately 1/2 inch thick and place in a glass/pyrex baking dish. Bake for 15 minutes.
You can use water in place of the SF syrup.
Each blondie counts as 1 MF meal. Condiment use varies with your chosen ingredients. If you use water, each Blondie uses 1/2 condiment. If you use SF syrup, condiment use is 1.
Serving
Suggestions
Each blondie counts as 1 MF meal. Condiment use varies with your chosen ingredients. If you use water, each Blondie uses 1/2 condiment. If you use SF
Originally Submitted
11/3/2011
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