Monday, January 18, 2016

Pumpkin Blondies

I made these for breakfast at church.  They were dense, but very good.
Pumpkin Blondies

2½ cups all-purpose flour
1 heaping tbsp. of pumpkin pie spice
½ tsp. salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 egg
1 tbsp. vanilla extract
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1 cup butterscotch chips  I used pumpkin spice chips
1 cup white chocolate chips I used pumpkin spice chips
1 cup hazelnuts, roughly chopped I used walnuts

1. Preheat oven to 350 degrees Fahrenheit. Grease and line a 8x8-inch (or 9x9-inch or 9x13-inch - depending on how thick you want your bars) with parchment paper with an overhang on both sides. Set aside.

2. In a medium bowl, whisk together, flour, pumpkin pie spice, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugars until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix until well-incorporated.

4. Slowly add in the flour mixture and mix until everything is fully incorporated.

5. Fold in the butterscotch chips, white chocolate chips, and chopped hazelnuts with a spatula.

6. Pour the batter into the prepared baking pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Set the pan on a wire rack and let cool completely. To remove, lift the bars out by the parchment paper handles and cut into squares.

8. Store in an airtight container for up to 5 days. 

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