Yield: 16 to 20 blondie squares
Serving size: 1 square

Ingredients

For Blondies:

• ¼ cup salted butter
• ¼ cup brown or golden sugar-free sweetener (i.e. Lakanto Golden or Swerve Brown)
• 2 large eggs at room temperature
• ½ bag (1½ cups) Fearless Banana Pancake & Muffin Mix
• 1 to 1½ tsp cinnamon
• ¼ cup chopped walnuts

For Glaze (approximately ⅓ cup):

• 2 Tbsp salted butter
• 2 Tbsp brown or golden sugar-free sweetener 
• 2 Tbsp heavy cream
• ½ cup powdered/confectioners sugar-free sweetener 
• ½ tsp vanilla extract (optional)

Instructions

For Blondies:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line an 8” x 8” or 9” x 9” baking pan with parchment paper (leaving an overhang on the sides).
3. In a medium sized bowl, beat the butter and sweetener with a hand or electric mixer until light and fluffy.
4. Add eggs and continue to blend until ingredients are well-incorporated.
5. Use a spatula to stir in the Fearless mix, cinnamon, and walnuts, blending in well until a smooth batter is formed. 
6. Pour batter into prepared baking pan and use a spatula to smooth the top.
7. Bake for 25 to 30 minutes (upper range for smaller pan size) or until the center has mostly set (Note: Blondies will continue to bake after removing from oven so avoid over baking). 
8. Allow blondies to cool to room temperature before transferring to a serving plate.
9. Prepare the frosting/glaze as the blondies are cooling.

For Glaze:

1. In a small sauce pan, melt the butter over medium heat and continue to stir until the butter reaches an amber color (take care not to burn the small amount of butter).
2. Stir in brown sweetener and heavy cream and bring to a soft boil while stirring frequently.
3. Remove from heat and allow to cool for 10-15 minutes.
4. Whisk in powdered/confectioners sweetener and vanilla (optional) and spread over the blondies.
5. Optional: Top with additional chopped walnuts
6. Allow frosting to set before slicing and serving.
7. Enjoy! Leftovers should be refrigerated or frozen in an airtight container.