These Pumpkin Blondies are loaded with pure white chocolate and are super fudgy and moist with an amazing pumpkin kick!
White Chocolate Pumpkin Blondies
Ingredients
- 4 ounces of pure white chocolate, coarsely chopped (that's about 113 grams)
- 6 tablespoons of unsalted butter (which is about 84 grams)
- ¾ cup packed dark brown sugar (around 165 grams)
- 2 large egg yolks
- ½ cup pure pumpkin puree (120 milliliters), patted dry with a paper towel three times
- 1 teaspoon of pure vanilla extract (around 5 milliliters)
- 1 cup of all-purpose flour (about 142 grams)
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of salt
- ½ cup of white chocolate chips (about 85 grams), plus some extra for topping
Instructions
Start by preheating the oven to 350°F. Then, take an 8x8-inch baking pan and line it with parchment paper, leaving a bit of overhang on each side.
In a heatproof bowl, combine the white chocolate and butter. You can melt them together by placing the bowl over a saucepan with barely simmering water, stirring until it's all melted and smooth. Alternatively, pop it in the microwave at 50% power, stirring frequently until it melts down.
Now, in a large bowl, mix together the brown sugar, egg yolks, pumpkin puree, and vanilla. Whisk it all up until it's nice and smooth. Add in the warm melted white chocolate mix. Stir in the pumpkin spice and salt. Then, gently fold in the flour. When it's almost all mixed, fold in those white chocolate chips.
Spread this gorgeous batter into the prepared pan, making it all nice and even. Sprinkle some extra white chocolate chips on top for good measure. Pop it in the oven and let it bake for about 25-30 minutes. You'll know it's done when the top turns golden, shiny, and crackly, and the edges get a beautiful brown hue.
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