Pumpkin Blondies With Chocolate and Pecans
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
- Serves: 16 persons
- ½cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
- ½cup/125 grams canned pumpkin purée
- ½cup/110 grams packed dark brown sugar
- ⅓cup/65 grams granulated sugar
- 1large egg yolk
- 1 ½teaspoons pure vanilla extract
- 1 ⅓cups/170 grams all-purpose flour
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- ¾teaspoon kosher salt
- 3ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
- ½cup/50 grams coarsely chopped pecans
Step 1Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
Step 2In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
Step 3Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
Step 4To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.