A Pumpkin Party Is No Fun Without Some Blondies

When Fall rolls around, the scarves come out, the drinks get hotter and the baked goods and soups are plentiful. Brace yourself, Collegiate Creatives, the soup and the baked goods will be plentiful.

Last night, I was invited to a Pumpkin- themed party. You were asked to bring food with pumpkin, dress up as a pumpkin or both. I tried everything from pumpkin chili to pumpkin salsa, pumpkin pancakes to pumpkin bread pudding. Pumpkin really isn’t a savory food item, there isn’t too much you can do with it but me and the roommates challenged ourselves to create things nobody would think to bring and thus, our house is the tastiest.

Isabella made the Pumpkin Bread Pudding all on her own and I must say it was quite delicious. Ariane and I inspire her to be more creative in the kitchen and teaching her all about loving food which I think is awesome. Ariane completely dismissed the whole pumpkin idea and went for a Orange Citrus Pound Cake. That rebel. Recipes to follow soon!

I, however, was the kind that had eight different recipes up and changed their mind about what they wanted to make halfway through the run to the store. I finally settled on these outrageously delicious White Chocolate Pumpkin Blondies with Browned Butter. The butter takes time and patience but I promise that it will be very worth the wait. These were a hit, I encourage you to treat your friends to them!

White Chocolate Pumpkin Blondies with Browned Butter

Yeah, I went there. I went there with Raspberri Cupcakes‘ recipe.

  • 1 stick unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup pumpkin puree fresh or canned
  • 1 cup plain flour
  • 1 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp ground nutmeg (The cinnamon, allspice and nutmeg can all be substituted for Pumpkin Pie Spice)
  • 1 cup white chocolate chips

Preheat oven to 350°F. Brush a 8-inch square baking pan with some melted butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

Prepare the brown butter; place butter in a small saucepan on low heat until it melts, continue to stir over low heat but keep a close eye on it, as it begins to bubble and the milk solids separate and settle at the bottom of the pan. Stir it frequents at this point, so that the milk solids do not settle at the bottom of the pan for too long and burn. Continue until the mixture turns brown and smells nutty but take care not to leave it for too long or it will taste burnt. Remove from the heat.

In a large bowl, lightly whisk browned butter and sugars until smooth. Whisk in egg and vanilla and pumpkin puree. Add cinnamon, allspice, nutmeg, flour and salt; stir just until moistened (do not overmix). Fold in 1/2 cup of white chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining white chocolate chips.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, about 30-35 minutes (25-30 mins for the larger pan). Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 20 pieces. Blondies can be stored for several days in an airtight container in the fridge. Serve at room temperature.

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Categories: Food

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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2 Comments on “A Pumpkin Party Is No Fun Without Some Blondies”

  1. October 23, 2011 at 8:50 pm #

    love this! how perfect for fall!! can’t wait to try 🙂

    • Rachel
      November 1, 2011 at 9:31 pm #

      They are a bit time consuming, but I promise that they are so worth it!

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