|Excuse the picture, I was tired :)|
I had originally planned this recipe for this past Easter. However, when I mentioned pumpkin and white chocolate to my mother the look she gave made me think I had something hanging out of my nose. So, with her face as my guide, I decided against it. Having now brought the two together I can happily attest that the flavour pairing is in the realm of pure bliss. I definitely recommend it.
I did have a few issues with this recipe that, like most things, came down to my stupidity. You see I expected and wanted a blondie with the texture of a fudgie, not cakey, brownie. After taking this blondie out of the oven I could see it would be cakey, and I was sure the issue was over mixing the batter. Honestly, what else could it have been? A few nights ago I got my answer. As I reread the blog post associated with this recipe, I found it wasn't technique but reading comprehension that was the true source of my stupidity. This is pretty amusing when you consider I have a degree in English (granted, you might also expect my writing skills to be far greater and yet, here we are). You see, when you actually read the blog post it specifically says this is “almost like cake more than a traditional blondie.”
Aside from this there are two other issues I have with the recipe; I feel there's a little too much pumpkin pie spice and sugar. In my opinion the spice is a bit overpowering and could easily be taken down to one teaspoon rather than a half tablespoon. However, whether or not it's too sweet likely comes down to personal taste. I was actually surprised reading my notes that I made the switch to golden yellow sugar but neglected to reduce the amount. This is something I normally do as a matter of principle. With that in mind I would definitely recommend taking the sugar to a half cup. Remember, the white chocolate will add a lot of sweetness to the blondie. In defence of the original recipe, it probably would have been fine had I stuck with white sugar.
All in all I quite enjoyed this blondie. The revelation of the pumpkin/white chocolate combination alone made it worth it. The only real problems I had were “errors according to Adam,” which is to say errors that are really only errors to me. Everyone else seemed to enjoy them, my brother's girlfriend especially. Unfortunately, my brother who never gets mentioned didn't get a chance to taste them, but seeing as he knows what's good for him, he would have liked them as well :) (or at least told me he did).
Pumpkin Blondie w/White Chocolate Chips
Adapted from Dinner and Dessert1 cup all-purpose flour (130g)
1/2 tbsp pumpkin-pie spice – I suggest 1 tsp
1 tsp baking soda
½ tsp salt
2/3 cup + 1 tsp golden yellow sugar (160g)** – I suggest ½ cup
½ cup unsalted butter, room temperature (113g)
1 tsp vanilla extract
1 large egg, room temperature (do not beat egg)
1/2 cup pumpkin puree
Between 2/3 cup and ¾ cup white chocolate chips (170g)
Preheat oven to 350F. Line a 8x8” pan with foil and grease foil.
In a small bowl whisk together flour, pumpkin pie spice, baking soda and salt.
In the bowl of an electric mixer cream butter and sugar at medium until smooth. (if butter is soft enough this can be done by hand). Add vanilla and beat until combined. Add egg and beat until just combined. Reduce mixer speed to low-medium, add pumpkin and mix until just combined.
Set mixer speed to low and slowly add dry ingredients, scraping down the bowl as necessary, and mixing until just combined.
Add white chocolate chips and fold into batter.
Pour mixture into prepared pan and spread evenly.
Place in oven on centre rack and bake for 25 to 30 minutes or until toothpick comes out with a few moist crumbs (I took mine out at 27 minutes, I probably should have taken it out at 25).
Allow to cool completely in pan on rack.
Suggestion – Once cooled if you want to get cleaner cuts, chill in fridge for an hour or so before cutting. I always plan on doing this but never do, this time was no exception :).
**Originally listed as 3/4 cup. ~ Adam (27-10-10)