Merry Christmas world! I hope you all had a great day with family and friends and Santa was good to you. I had an awesome day with my family and it felt like the Christmases we had when I was a kid with what seemed like hundreds of people there. We had beautiful sunshine and temperatures reached 30ºC/86ºF, so a lot of time was spent in the pool. In between eating, of course. A traditional Australian Christmas lunch involves cold seafood, cold legs of ham and salad with pavlova for dessert. It just gets too hot here to spend all day in the kitchen slaving over a hot stove.
Today I bring to you the final pumpkin recipe in my unintentional three-part series! Part one involved Spiced Pumpkin Muffins. These were so good, I made another batch the night before my flight, and took a few with me to keep my stomach lined during the long journey. Part two consisted of Pumpkin Cinnamon Rolls with a Vanilla Glaze and in part three, I bring you (drum roll please) Pumpkin and White Chocolate Blondies!
I had never heard of a blondie before I began my cooking adventure, so when I came across a blondie recipe for the first time, I was a bit confused. To me it just looked like a dense cake in the shape of a brownie. Believe me when I say that it’s not. A blondie does actually have the dense, chewy texture of a brownie and instead of the rich chocolate flavour of a brownie, has a more subtle vanilla flavour. All I can say is that blondies are goooood! And this recipe is even better because it has the slight flavour of pumpkin in every bite and is teaming with white chocolate chunks.
Pumpkin & White Chocolate Blondies
Prep Time: 15 minutes
Cooking Time: 35 minutes
2 cups plain flour
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp bicarb soda
1 tsp salt
230g butter, at room temperature
1¼ cup brown sugar
2 tsp vanilla essence
1 cup pumpkin purée
150g white chocolate, chopped (can be substituted with white chocolate chips)
Icing sugar, to dust
- Preheat oven to 180°C/350ºF/Gas Mark 4 and grease or line a 22 x 32cm slice pan. In a large bowl, combine flour, cinnamon, nutmeg, bicarb soda and salt. Set aside.
- In a separate large bowl, use an electric mixer on medium to cream butter and brown sugar until light and fluffy, approx. 3 minutes. Add egg, vanilla and pumpkin purée and mix for another minute. Slowly add flour mixture and beat until just combined. Add white chocolate chunks and stir into mixture using a wooden spoon.
- Spread mixture into prepared pan and bake for 35-40 minutes, until a skewer inserted into the centre comes out relatively clean. Dust with icing sugar and allow to cool fully before serving.
Recipe adapted from Baked Bree.