‘Tis the season for…pumpkins! Culinaria Instructor Stefanie Sacripante says this dessert is HEAVENLY – like a brownie, only with white chocolate. The texture will be less fudgy, and more cakey.
(Makes about 12 blondies)
Ingredients:
2⅓ cups all-purpose flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
¾ tsp. salt
6 oz. unsalted butter, softened at room temperature
¼ cup unsweetened applesauce
2 tsp. baking powder
¾ cup white sugar
¾ cup brown sugar
¼ tsp. baking soda
1 egg
15 oz. of pumpkin puree (canned or fresh)
6 oz. white chocolate, coarsely chopped
¾ cup pecans (or walnuts), coarsely chopped
Directions:
1. Preheat the oven to 350 ˚F. Grease and lightly flour a large baking pan, ideally 9″x13″.
2. In a medium bowl, stir together the flour, cinnamon, cloves, baking soda, and salt.
3. In a large bowl, with an electric mixer, cream together the butter, applesauce, and sugars until smooth. Add the egg and pumpkin puree and mix until well combined.
4. Mix in the flour/spice mixture until just combined. Add in the chocolate and nuts and thoroughly combine.
5. Place the batter into the prepared pan and spread out to make it smooth and even.
6. Bake in the oven for about 35 to 45 minutes. Test it at 30 minutes by inserting the tip of a knife into the center of the pan. If it comes out almost clean, the blondies are done. Cool on a rack or stovetop grate, allowing air to circulate under the pan. (If air doesn’t circulate, the bottom will become soggy. This is true for all baked goods.)
