It finally feels like fall! Unfortunately, it’s been raining for days here in Virginia. The leaves on the trees are falling under the weight of water, and those fall colors are on the ground So I might not be able to see fall this year, but I can certainly eat it. Enter pumpkin butter swirled blondies!
I can back from a work trip to three containers of pumpkin butter from Trader Joe’s. What to make, what to make? I thought back to the nutella swirled blondies and thought I could substitute pumpkin butter for nutella. Perfect, seriously perfect! Tastes like fall with a little bit of chocolate….
- 1 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (12 tbsp) unsalted butter, melted and cooled
- 1 1/2 cups (packed) brown sugar
- 2 large eggs
- 4 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup pumpkin butter
- 1 egg yolk
- 1 tbs milk
- Servings: 2 dozen
- Difficulty: easy
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray and set aside.
In mixer, combine together melted butter, brown sugar, eggs and vanilla extract. Mix flour, baking powder and salt into the mixture into sugar mixture until just combined. Add chocolate chips and stir to combine.
In a medium bowl, stir together pumpkin butter, milk, and egg yolk until completely combined.
Transfer blondie mixture to prepared pan and spread evenly. Pour pumpkin butter in lines close together in the pan- I did 4-5 lines. Using a butter knife, swirl in the Nutella mixture.
Bake until a toothpick inserted into the middle comes out clean, about 25 minutes. When testing, be sure to insert the toothpick into a section with blondie, rather than pumpkin butter.
Cool the blondies. Cut into squares and serve.