Thursday, October 25, 2012

Pumpkin Butterscotch Blondies

I've never made blondies. I'm a huge fan of chocolate (if you haven't already guessed) so the idea of taking chocolate out of the brownie seemed illogical. But blondies have been presented to me multiple times in the past few months. First was with my friend Valerie, who shared a blondie she purchased at Dean&Deluca, second was yesterday when my manager told me to try the blondies they ordered at work to see if I could replicate it. Challenge accepted!

Note: When baking anything with pumpkin flavor, upping the dosage of spice makes the flavor more pronounced (after all what is pumpkin without the spice?). I also find that making your own mix makes for a richer and more complex flavor than the pre-made pumpkin spice blend.

Here is my recipe for some delicious gooey pumpkin blondies:

Pumpkin Blondies

1 1/2 cups baking flour mix (one recipe recommended almond & coconut flour)
1 tsp xanthum gum
1 tsp kosher salt
1 tsp baking soda
4 tsp cinnamon
2 tsp ginger
1 tsp ground cloves
1 tsp nutmeg

1 cup butter (2 sticks)
2 cups light brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
1 cup coconut milk
1 cup butterscotch chips

1. Preheat oven to 350.
2. Combine dry ingredients in a small bowl and mix well.
3. Cream butter and sugar in a separate bowl then add one egg and vanilla stirring well after each addition.
4. Mix in pumpkin puree and then pre-mixed dry ingredients. Once combined, add coconut water until batter is more like pancake batter than cookie dough. (*Why? Gluten free flours tend to soak up more liquid in the baking process than gluten-full flours. Adding extra liquid helps preserve the soft, gooey texture of blondies.*)
5. Pour mixture into pre-greased pan or a pan lined with parchment paper. Sprinkle butterscotch chips liberally over the top and bake for 30-40 minutes.
6. Slice and devour.