Pumpkin blondies with chocolate and pecans
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I was the first time when cake dissapeared so quickly. And even more – almost everyone asked for the recipe. 🙂 I was really pleased. So I write down here the recipe without a queue (in the queue there are five more recipes).
Pumpkin blondies with chocolate and pecans
Time needed:
Yields: 16 servings
Calories: 268 kcal / serving
Ingredients:
1 cup = 237 ml
- 2 1/3 cups all-purpose flour
- 1 tbsp. pumpkin pie spice (didn’t used)
- 1 tsp. cinnamon
- 1 tsp. baking soda (used in half with baking powders)
- 3/4 tsp. salt
- 1 cup (230 g) butter, room temperature
- 1 cup sugar (it’s recommended to use in half with brown sugar)
- 1 large egg
- 2 tsps. vanilla extract
- 450 g pumpin puree
- 2 cups (250 g) chocolate, chopped (next time I will use 200 g)
- 3/4 cup pecans, chopped (used walnuts)
Directions:
- Preheat oven to 180°C degrees. Line bottom and sides of a big oven baking pan with baking paper, leaving an overhang on all sides.
- In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- In another bowl cream butter and sugar until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
- Mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
- 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, 35 to 40 minutes.
- Cool completely in pan.
- Enjoy!
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