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Pumpkin Blondies

November 12, 2010

I was originally going to bake something using matcha, but it’s horrible outside. Raining off and on, overcast. Exactly the kind of day you want to spend staying inside your apartment watching Netflix. I found out that there’s a japanese store in Astoria, which i was surprised about because this neighborhood is predominantly Greek. But it was so crappy out, that i didn’t want to stray too far from home. I still had to go out in the rain to get some chocolate chips and a brownie pan, though. But it beat venturing far out into the scary weather to try and buy something that i wasn’t sure was there in the first place.

All the store had was clear glass baking pans, which i’ve never used. So i baked it longer and on 325 degrees instead. They still came out moist, slightly chewy on the outside. I used big semi-sweet chunks of chocolate, and substituted pecans with chopped roasted hazelnuts.

Pumpkin Blondies
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup hazelnuts; roughly chopped

1. Preheat oven to 350 degrees. Line bottom and sides of a baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and hazelnuts.
5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.


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