Pumpkin Swirl Blondies with Chocolate Chips

Blondies. BLONDIES. BlOnDiEs. bLONDies. BBBLLLLOOOONNDDIIEESSS.

Yeesh. Sorry about that…

Blondies are a secret obsession of mine. I guess I got a little excited to share these.

You’ve had a blondie before… right? These little brown sugar butter bombs always satisfy my sweet tooth, and that’s not always an easy job.

I’d take one over a brownie most days…

And that’s saying a lot from this chocoholic: I’m obviously an addict! If you haven’t experienced the sugar high satisfaction of a chewy blondie, I urge you to jump on it! You can pretty much add anything your little heart desires to a blondie: booze, chocolate, nuts, mashed or dried fruit… make em as wild as you dare!

Psst – I can see you, and you both nodding your head NO to the chocolate in these – you can leave it out… weird-os!

My wild dreams of a pumpkin swirled version started a few months ago – just as we all began the pumpkin brainwashing cycle. I thought it would be a quick and easy feat, but alas – things just kept going awry. The first batch I tried – I won’t mention the source out of respect – came out really bad – bordering on awful. The next few goes where my own trial and error: some had too much pumpkin causing the final product to come out more like cake, while others just tasted “off”. Mama said there’d be days like this…

But Mama also says “try, try again”. Dang Mama, you give some good advice.

Tonight, I finally found what I’d been searching for: a dense, chewy brown sugar based blondie, with swirls of perfectly spiced pumpkin, and a handful of hidden chocolate chip gems mixed throughout. I think the pan below (2 hours after being pulled from the oven) sums up why you should get all over these right now.

Hard work always pays off – lesson learned.

Pumpkin Swirl Blondies with Chocolate Chips – Baker by Nature Recipe

Ingredients:

For blondie base –

1 stick butter, melted

1 1/2 cup brown sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/8 teaspoon salt

1 1/2 cup flour

1 cup chocolate chips (optional)

Preheat oven to 350°F. Grease and flour an 8×8 pan.

In a large bowl mix melted butter, vanilla and brown sugar together, beating until smooth. Beat in the eggs, mix well.

Add salt and flour, stirring just until the all of the ingredients are incorporated. Fold in chocolate chips (if using).

Pour into prepared pan; set pan aside while you prepare the pumpkin swirl.

Pumpkin Swirl

Ingredients

1 cup pure pumpkin puree

1 tablespoon granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 nutmeg

1/8 ground cloves

Mixed all ingredients in small bowl; swirl combined mixture on top of blondie base. Bake for 25-30 minutes, or until a clean pick comes out of the center. Cool on rack before serving.

Pin11

11 Shares

Comments