Author Notes
I love blondies and decided to just play one day with different combinations. The pumpkin butter in these just adds a sweetness that you can't tell what it is, but if you want a more pumpkin presence, I'd add pumpkin puree instead. —Jacquie Chamberlain
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Ingredients
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1 cup
unsalted butter, softened
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2 cups
brown sugar
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3
eggs
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1 tablespoon
vanilla extract
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2 teaspoons
orange zest
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2.5 cups
unbleached, all purpose flour
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1 teaspoon
baking powder
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1 teaspoon
salt
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1 tablespoon
cinnamon
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1 teaspoon
nutmeg
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1/3 cup
pumpkin butter
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1 cup
white chocolate chips
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1 cup
dark chocolate chips
Directions
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Preheat the oven to 350. Butter a 9 x 13 baking pan and set aside.
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With a stand or hand mixer, cream the butter and the sugar until light and fluffy, about 5 minutes.
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Add the eggs one at a time, scraping down the bowl in between each addition.
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Add the eggs one at a time, scraping down the bowl in between each addition.
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In another bowl, sift the flour, baking powder, cinnamon and salt together. Add the flour mixture to the butter mixture and mix until just incorporated.
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Fold in the pumpkin butter and chocolate chips before pouring the batter into the baking pan.
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Bake for 30-35 minutes or until they’re brown on the edges and starting to pull away from the pan.
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