White Chocolate-Pumpkin Topped Blondies

10 Oct

 

i made this awhile ago but hadn’t posted.. things have been a bit crazy around here – hence the lack of posting — hopefully cooking will return to its normally scheduled program in the near future.  these were pretty delicious.  i topped them with the tj’s fleur de sel caramel YUM

 

White Chocolate-Pumpkin Topped Blondies

White Chocolate Blondie Base:
4 ounces (1 stick) unsalted butter
½ cup white chocolate, chopped finely
½ cup granulated sugar
2 eggs
½ tsp. vanilla extract
1/3 heaping cup all-purpose flour
Pinch of salt
1/3 cup white chocolate chunks or chips
Pumpkin Top:
6 TBSP unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
½ tsp. vanilla extract
1 cup canned pumpkin puree
1 ¼ cups all-purpose flour
½ tsp. baking powder
Pinch of salt
1 heaping tsp. Pumpkin Pie Spice (left out)
Grease a 9-x-9-inch pan with baking spray.
Preheat oven to 350F.
Blondie Bottom:
Melt white chocolate and butter together in a small saucepan over low heat, stirring frequently. White chocolate does not melt as smooth and pretty as dark or milk chocolate. Don’t worry. Set aside to cool.
Using a stand mixer with the paddle attachment (or a large bowl with beaters) beat together the sugar, eggs, and vanilla together until smooth on medium high speed. Add the cooled chocolate mixture and continue beaten until well combined.
Add flour and salt to batter, and mix on low speed until combined, with no trace of the dry ingredients in sight.
Spread batter evenly in the prepared pan. Sprinkle white chocolate chunks/chips evenly over the top of the blondie batter. Set aside.
For Pumpkin Top:
Using a stand mixer with the paddle attachment beat together the butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and continue beating until well combined.
Add the pumpkin and beat until thoroughly combined.
Add the flour, baking powder, salt, and spice to the pumpkin mixture. Mix until well combined and no trace of the dry ingredients remains.
Pour pumpkin top evenly (do the best you can) over the blondie layer in prepared pan. Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from oven and let cool on a rack for 1 hour.
Top with more white chocolate and maybe a little caramel if you would like.

 

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