I’m a brownie girl through and through. The rich chocolate, gooey centre and fudgy goodness is enough to make any girl weak at the knees. But I gotta tell you, these blondies seduced me! The soft texture, pumpkin pie filling and chewy edges are enough to make me seriously consider reevaluating where my loyalties lie – and that’s saying something!
These yummy pumpkin pie blondies were born out of left over pumpkin pie mix after making my pumpkin pie ice cream. But it’s totally worth making the mix especially for the blondies, they’re too good not to! You might want to invite some friends over to enjoy them with you or you’ll be in danger of eating the whole pan yourself (I wouldn’t judge you if you did though!)
We’ve had a mild autumn here so far, but it’s finally starting to cool down – and by that I mean it’s been horribly rainy and windy in true British fashion – so I’ve definitely been craving warming, autumn flavours to keep me cozy by my non existent crackling fire! The pumpkin pie blondies are the perfect accompaniment to those chilly nights, but if the weather is still unseasonably warm (or seasonably warm if you’re in the southern hemisphere) these blondies will make it feel like there’s a crisp air surrounding you and rain pitter pattering on your window pain! Enjoy them with a nice warm glass of spiced cider or hot chocolate and autumn is yours, weather be damned! But if you’re still feeling the warm weather, these blondies are absolutely divine crumbled up and sprinkled over the pumpkin pie ice cream.
I’m gonna bring these yummy blondies along to Fiesta Friday tomorrow, bring the autumn cheer to the party!
Today’s Lupus Fact is (click the photo for more info):
- 1 medium butternut squash or 1 can of pumpkin puree
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp brown sugar
- 440g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 250g unsalted butter, softened
- 225g caster sugar
- 225g brown sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp caster sugar
- Slice the butternut squash in half length ways, place flesh down in a deep roasting pan and pour water in the pan until it's an inch deep. Cover pan tightly with foil and roast in a preheated 200C/390F oven for 60 minutes. Scoop out flesh into a bowl and leave to cool.
- Or, if using canned pumpkin, pour into bowl.
- Stir in the cinnamon, nutmeg and brown sugar. Set aside.
- Preheat the oven to 175C/350F. Line a 9"x13" brownie pan with foil, leaving overhang to be able to pull the blondies out easily.
- Combine flour, baking powder, salt and cinnamon in a bowl and set aside.
- Using the paddle attachment on your mixer, or a hand mixer, beat the butter on high speed for a minute, until creamy.
- Add the sugars and beat on high speed until fluffly, about 2 minutes.
- Beat in the eggs and vanilla, scraping down the sides of the bowl where necessary.
- Turn the mixer speed down to low and add the flour mix and beat until just combined.
- Spoon half the batter into the prepared pan, spread into an even layer.
- Spread the pumpkin mix over the blondie batter in an even layer. Spread the remaining batter evenly over the top.
- Mix the cinnamon and sugar together and sprinkle over the top of the blondie batter.
- Bake for 30-35 minutes, until golden brown on top and a skewer inserted comes out clean.
- Cool in pan on a wire rack. When cooled, remove blondies from pan and cut into squares.
- Blondies will keep well in airtight container for a week
- Stir white chocolate chips into batter for a hit of sweetness
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