pumpkin chocolate chip blondies

Original recipe and images: Kyleigh Sage, @barleyandsage on Instagram

Pumpkin Chocolate Chip Blondies

Recipe developed by Barley and Sage – Kyleigh Sage

Serves: 16

Total time: 1 hour

Ingredients

• 1 cup unsalted butter (browned)
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• ¼ cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups Endangered Species Chocolate Oat Milk Dark Chocolate Chips
• Flaky sea salt (optional)

Directions

1. Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
2. Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the pumpkin puree.
3. Stir in the flour, baking soda, pumpkin spice, and salt and mix until thoroughly combined. The dough should be wet and sticky.
4. Using a spoon or spatula, gently fold in the Endangered Species Chocolate Oat Milk Dark Chocolate chips!
5. Cut a parchment paper sling slightly smaller than the width of a square cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the pumpkin blondies right out of the pan!
6. Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
7. Place in the fridge for 15-20 minutes to firm up slightly before baking.
8. While the blondies are chilling, preheat the oven to 350°F.
9. Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
10. Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the pumpkin chocolate chip blondies out of the pan.
11. Slice into squares and sprinkle with flaky sea salt!

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!