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Makes
one 8- by 8-inch baking dish
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Ingredients
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1 1/4 cups
(150 grams)a all-purpose flour
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2 teaspoons
pumpkin pie spice
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1/2 teaspoon
salt
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1/2 cup
(1 stick) unsalted better, melted and cooled slightly
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1/2 cup
light or dark brown sugar
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1/4 cup
granulated sugar
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1
egg
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1 teaspoon
vanilla extract
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1 cup
(7 1/2 ounces) pumpkin purée
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1 cup
dark chocolate chips or chopped dark chocolate
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3 1/2 ounces
almond paste, diced (optional)
Directions
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Heat the oven to 350° and line an 8-inch square baking dish with parchment, leaving some overhang.
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In a medium bowl, whisk together the flour, pumpkin spice, and salt. In a small bowl, mix the melted butter with the sugars until smooth. Add the egg and vanilla and whisk until smooth. Add the pumpkin purée and stir to incorporate.
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Use a rubber spatula to fold in the flour mixture until no dry spots remain, taking care not to over-mix. Fold in the dark chocolate chips and, if using, the almond paste. Transfer the batter to the prepared pan and spread out evenly.
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Bake for 25 to 30 minutes, until the blondies lose their raw shine and a cake tester or toothpick into the center comes out clean.
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