Easy Pumpkin Blondies with Chocolate Chips
16 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 115 g Unsalted Butter (melted and cooled for 5 minutes)
- 150 g Light Brown Sugar
- 50 g Caster Sugar (Superfine sugar)
- 100 g Pumpkin Puree
- 1 Egg (large)
- 1 tsp Vanilla Extract
- 150 g Plain Flour (All-purpose flour)
- ยฝ tsp Salt
- ยฝ tsp Baking Powder
- 100 g Chocolate Chips
- 1ยฝ tsp Cinnamon
- 1 tsp Ground Ginger
- โ tsp Nutmeg (grated)
Method
- Preheat the oven to 180ยฐC (160 fan/ Gas 4/ 350F) and line a 20cm (8 inch) square baking tin with baking paper.
- Mix together the melted butter and sugars with a wooden spoon.
- Beat in the egg, pumpkin puree, and vanilla extract.
- Fold in the plain flour, salt, baking powder, cinnamon, ginger, nutmeg, and chocolate chips until the blondie batter is smooth.
- Spoon the mixture into the prepared tin and bake for 20-25 minutes. Bake until the edges begin to pull away from sides of the tin and a skewer inserted into the centre comes out with just a few moist crumbs on it. Cool completely before cutting into bars!