Yield: 12 blondies
Serving size: 1  

Ingredients

For Blondies

• ¼ cup butter, softened
• 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 Maple or Vanilla Pancake & Muffin Mix
• ¼ cup chopped walnuts + 1-2 Tbsp for topping (optional)

For Glaze (approximately ⅓ cup)

• 2 Tbsp butter, melted
• 2 Tbsp heavy cream
• ⅓ cup sugar-free powdered/confectioners sweetener 
• ½ tsp rum extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 9” x 9” or an 8” x 8” 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 beat mixture until smooth.
5. Use a spatula to stir in the Fearless mix and walnuts, blending well to form a smooth batter. 
6. Pour batter into a prepared baking pan and use spatula to evenly distribute the batter.
7. Bake for 20 to 24 minutes (use upper range for smaller pan size) or until center has mostly set. Note: blondies will continue to bake after removing from oven so avoid over baking. 
8. Cover pan with foil after removing from oven to keep blondies moist as they cool. 
9. Prepare glaze as blondies are cooling by combining all the glaze ingredients in a small bowl and stirring until smooth. 
10. Spread the glaze evenly over the cooled blondies and sprinkle top with 1-2 Tbsp chopped walnuts (optional).
11. Refrigerate or freeze leftover blondies in an airtight container.