Sunday, 7 November 2021

Pumpkin Chocolate Chip Blondies

 Gooey blondies filled with spiced pumpkin and chocolate chips!
The beautfiful time of year when all tings pumpkin grace our dessert plates. Autumnal recipes are always filled with cinnamon, nutmeg and cloves because they remind us of the orange aesthetic of the crispy fallen leaves and curvaceous pumpkin patches. Whoever invented the idea that pumpkin spice and all things nice to be that trend, to me is a genius. I love making desserts filled with pumpkins and I'm not-so secretly happy that its a vegetable sneaked into them. Pumpkiins have that attribute to make foods super gooey and moist, which works beautifully in these blondies. Blondies are the opposite to brownies and I've filled mine with chocolate chips for a little texture. They are perfect for a an after dinner treat or a snack with your tea. I couldn't stop after one to be honest, one of my favourite pumpkin recipes so far!

If you love pumpkins and chocolate chips...

Check out my other recipes for more inspiration!

Recipe

Prep: 10 minutes
Cook: 35 minutes
Serves: 16

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

300g Plain flour
270g Light brown sugar
235g Vegan butter
370g Pumpkin puree
1/2 tsp Baking powder
Pinch of salt
2 Flax eggs - 2 tbsp ground flaxseed + 6 tbsp water
2 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Ground cloves
100g Vegan chocolate chips

Method

✿Preheat the oven to 180℃ and grease and line a 9x9 inch brownie tin.
In a large bowl, beat together the butter and sugar until pale and fluffy. Then beat in the pumpkin and flax eggs. 
In a separate bowl combine the flour, spices and salt. Then stir into the wet mixture.
Fold in the chocolate chips, then spoon the batter into the lined tin and smooth evenly.
Bake for 35 minutes until a knife inserted comes out clean.
Leave to cool completely before removing from the tin. Serve with ice cream or custard for a real treat! 
Best kept at room temperature in an airtight container up to 5 days. Enjoy!

Christina 
xx
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