• Preheat oven to 350°. Line 8-inch square baking
dish with foil so foil extends about 2 inches over
sides of dish.
• In medium bowl, beat butter and sugar with
mixer on high speed 2 minutes or until light and
fluffy. Add egg, sunflower seed butter and vanilla
extract; beat on medium speed 1 minute or until
incorporated. Add flour and baking powder; beat
on low speed 2 minutes or until incorporated.
Reserve 1 cup dough; press remaining dough
over bottom of prepared pan and spread with
preserves. Sprinkle sunflower seeds over
preserves; crumble reserved dough over top. Bake
blondie 30 minutes or until top is golden brown;
cool 30 minutes on wire rack. Use foil to lift
blondie out of dish; cut into 16 squares.
PREP: 20 MINUTES PLUS COOLING
BAKE: 30 MINUTES • SERVES: 16
246 CALORIES, 16G FA T (5G SATURATED), 27MG
CHOLES TEROL, 88MG SODIUM, 21G CARBOH YDRA TES,