Description
These Pumpkin White Chocolate Chip Blondies are chewy and fudgey, packed with pumpkin spices and white chocolate chips – the best bit? They’re not cakey in the slightest!
Ingredients
- 1 cup Light Muscovado Sugar
- 1 stick Unsalted Butter, Melted And Slightly Cooled
- 1 Large Egg
- ½ teaspoons Vanilla Extract
- 1 cup Canned Pumpkin Puree (Not Pie Filling)
- 1 cup All-purpose Flour
- 1 pinch Salt
- ⅛ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- ¾ teaspoons Ground Cinnamon
- ¾ cups White Chocolate Chips
Preparation
Preheat the oven to 350 F and grease and line an 8×8 inch square pan. Make sure the parchment paper hangs over two sides of the pan, for easy removal of the bars when done.
Place sugar into a large bowl and pour the melted butter over it. Mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined. Add in the pumpkin and mix until well combined and smooth.
In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour. Add the flour mix into your wet ingredients and stir until combined. Don’t be tempted to beat or over mix otherwise you’ll end up with rubbery blondies.
Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
Place in the oven for 25-30 minutes until a skewer inserted into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine. Leave to cool in the pan for at least an hour before transferring the bars to a wire rack.
Once cool, slice into 9-12 pieces. Blondies will keep in an airtight container, at room temperature, for 3 days.
