Thursday, October 22, 2009
I brought along this recipe to share while we were all together. I guess it attests to how good they are when we made a trip into the teensy little town nearby to buy more white chocolate chips to make these AGAIN. We seriously polished off the pan before they had even cooled! The second pan of blondies had a small sliver that survived to the following morning and we all decided that they were even MORE delicious the second day. In fact, I'd recommend following the directions (we were just too enticed by their scent while baking) and letting them cool completely before slicing into them. They were so, so, so delicious! The white chocolate pairs perfectly with the pumpkin and I'm sure you'll be wanting to make a second batch after you make them, too.
Pumpkin Blondies from Dinner & Dessert (see blog for original source)
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.
Tips: I used unsalted butter for the first batch because I had brought it. However, I only had salted butter for the second batch. I reduced the salt to about 1/4 tsp and we all agreed that there was no difference between the two.