It’s officially fall and that means its officially pumpkin season. I’m not a huge fan of pumpkin pie but my husband loves it. So…since I do love brownies and blondies I thought a compromise was in order. Took a few tries and I added the ganache because I thought they were bland without it. Nuts would also be a great addition to this recipe. These are the perfect thing to go with a hot cup of coffee. Enjoy!
Prep time: 10 minutes
Baking time: 35 minutes
11/2 cups light brown sugar
1 stick unsalted butter melted
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup unsweetened pumpkin purée
2 large eggs
11/2 cups all purpose flour
1/2 teaspoon salt
For the ganache:
1/4 cup heavy cream (35%)
1/2 cup semi sweet or dark chocolate chips
1 tbsp unsalted butter
Preheat oven to 350 degrees. Spray and line an 8 x 8 baking pan with parchment paper.
Ganache: In a small sauce pan on medium, heat the cream until it starts to bubble at the sides. It happens fast, keep an eye on it. Remove from heat and add the chocolate chips to the pot. Stir until all the chocolate is melted. Finish the ganache by mixing in the butter until it’s completely combined. Set aside
In an electric mixer beat sugar, butter, vanilla, spices for about a minute. Add in pumpkin and the eggs and continue mixing for another minute. Add flour and salt and mix just until combined.
Spread batter into prepared pan. Place dollops of the chocolate ganache randomly on top of the blondie batter and using a skewer or a knife gently swirl it into the batter.
Bake for 35 minutes. Let cool completely before cutting.