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BY ANGELA DAIDONE

NEWJERSEYNEWSROOM.COM

For most folks, Valentine's Day is the perfect day to indulge in a one of life's guilty pleasures – chocolate – without the guilt. But for those of us who cannot eat chocolate or cocoa products for health reasons, it is often a challenge to find a suitable dessert that is equally satisfying.

Because of an allergy to cocoa (and tree nuts, like almonds and walnuts, which are often used in chocolate-filled delights), I have had to seek out other alternatives to satisfy a sweet tooth.

Blondies, which are prepared without chocolate, are a delicious substitution. And best of all, they're safe to eat for those who cannot eat traditional brownies.

But please, don't pity those of us who cannot enjoy boxes of tiny chocolates or creamy swirls of ice cream. We have our own guilty indulgences.

WHAT YOU'LL NEED

• 1-1/2 sticks of butter, melted
• 1 cup of dark brown sugar
• 1 egg, lightly beaten
• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• Pinch of salt
• 1 cup of flour
• 1/3 cup of butterscotch or white chocolate chips

HOW TO PREPARE

1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan or brownie pan. Whisk together the melted butter and sugar in a bowl until creamy.
2. Add the egg and vanilla and mix well.
3. Add the flour, baking soda, baking powder, and salt and stir together until batter is creamy and free of lumps. Add the butterscotch or white chips.
4. Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Cut and serve when completely cool. Sprinkle with coconut flakes, if desired.

** For extra guilt, top warm blondie with a scoop or two of vanilla ice cream and smother with butterscotch topping. Oh my!!