Thursday, October 14, 2010

pumpkin white chocolate blondies



Pumpkin White Chocolate Chunk and
Candied Ginger Blondies

1/4 Cup butter
3/4 Cup white chocolate chips
1/2 Cup granulated sugar
1 Cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup white chocolate chips
2 eggs
2 Tablespoons sour cream
1/2 Cup pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of kosher salt
1/4 Cup chopped crystallized/candied ginger
1/2 Cup powdered sugar
4-5 Tablespoons heavy cream
1.  Preheat oven to 350 degrees F.  Melt butter in a microwave safe dish until melted and hot.  Pour in chocolate chips, let sit for a minute then stir until melted.  Set aside.  In a large bowl add sugar, flour, baking powder, salt and white chips. Stir in melted chocolate.  Beat eggs and sour cream into a small bowl, then mix into main bowl.  Stir in pumpkin, cinnamon, nutmeg and salt until just combined then pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray.  Top with 1/4 Cup chopped candied ginger.  Bake for 28-35 minutes or until toothpick comes out clean from center.  Let cool completely, cut into squares then refrigerate (so much better chilled, trust me on this one :)
2.  Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.
9 blondies

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