White Chocolate Pumpkin Blondies


White Chocolate Pumpkin Blondies


Blondie base:
4 ounces (1 stick) unsalted butter
1/2 cup white chocolate, chopped finely
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla extract
1/3 cup heaping cup all-purpose flour
pinch of salt
1/3 cup white chocolate chunks or chips

Pumpkin top:
6 Tbsp. unsalted butter, room temperature
1 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1 cup pumpkin puree
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
pinch of salt
1 heaping tsp. pumpkin pie spice

Grease a 9x9 inch pan with baking spray.  Preheat oven to 350F.  

For blondie base, 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.  Set aside to cool.  Using a stand mixer, beat together sugar, eggs, and vanilla until smooth on medium speed.  Add the cooled chocolate mixture and continue to beat until well-combined.  Add flour and salt to batter, and mix on low speed until combined.  Spread batter evenly in the prepared pan.  Sprinkle white chocolate chips evenly over the top of the blondie batter.  Set aside.

For the pumpkin top, using a stand mixer, 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 spiced to the pumpkin mixture, mixing until well-combined.  Pour pumpkin top evenly (do the best you can) over the blondie layer in the 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 cool on rack for 1 hour.  Drizzle melted white chocolate on top. 

Source:  Culinary Concoctions by Peabody; originally adapated from Fat Witch Brownies by Patricia Helding with Bryna Levin


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