These gooey pumpkin chocolate chip frosted blondies are going to make you see stars this fall time. You’ve never had a blondie like this!!
Dish Count:: 1 13×9 Baking Dish, 1 Mixing Bowls, Mixer
You want to know how bad I want to move into our new two bedroom apartment? I was so desperate for an extra bedroom that I was willing to move mid-week. Who does that? That is a sure sign of desperation when you consider that I work from 6-4, and my husband works the graveyard shift nursing and moving on a Tuesday was a “good idea”. Delusional? Desperate? Take your pick. And then… we got a call.
Last Friday, after we’d been packing for a week to make a move planned for tomorrow, that our apartment wouldn’t be ready in time. Uhhh, what?
Our current apartment is filled with boxes that we are running out of room for, and bags half filled with close we can’t quite pack yet since we will have to wait another week to move into the new place. It’s like the in between zone of moving and not. We need a moving Go-Bag.
I keep telling myself that putting off a move for a week will be a good thing, a little more time to prepare, to root through 5 years of junk to throw out anything that isn’t nailed down, and pack a little more cautiously than my previous method of throwing everything into a box from across the room like it was the final seconds of an NBA championship game.
But really, I’m just ready to move. And get back to baking. So I did a little stress baking and managed to keep a few of my favorite foodie things out from the boxes one more week. Just for you. And for blondies.
The obsession with Butter Bakery’s cookbook continues. This is quickly turning into my version of Julie and Julie with my determination to cook through every recipe in this cookbook. I’ve tackled Rosie’s meringue for my mini French Silk Pies, and then there was the Double Chocolate Toffee Moosemunch and how can I forget the Morning Glory Muffins?! Ugh, this book has been nothing short of inspirational. And Rosie is currently writing another one!! *Bakers Fangirl Freak Out!*
Make these ASAP, as possible. Yeah, redundant much? Better get another cup of coffee.
Need more pumpkin in your life? Of COURSE you do!!
Pumpkin Chocolate Chip Frosted Blondies
From Butter Bakery's Pumpkin Chocolate Chip Blondies, these are usually unfrosted - but I'm a rebel and thought more chocolate would make them EVEN BETTER. I was right!
2 1/2 cups Flour
2 1/2 Tbsp Pumpkin Pie Spice
1 1/2 tsp Baking Soda
1 tsp Salt
1 cup Butter
1 1/2 cup Sugar
1 1/2 cup Pumpkin Puree
1 Tbsp Vanilla
2 cups Chocolate Chips
3/4 (12 Tbsp) cup Butter, room temperature
4 Ounces Chocolate, melted and cooled
1 1/2 cup Powdered Sugar
1 tsp Vanilla
Preheat oven to 350 degrees. Spray and line a 13x9 inch pan with non-stick spray and parchment paper.
In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. In stand mixer, beat the butter until smooth, and slowly add in the sugar and beat until light and fluffy. Add in the egg, and beat in for 30 seconds before adding in the pumpkin puree and vanilla. Scrape down the sides of the bowl and make sure all ingredients are evenly mixed.
Turn the mixer on low and slowly add in the dry ingredients and mix until just combined. Add in the chocolate chips. Pour the batter into the lined baking dish and smooth the top. Bake for 35-40 minutes or until a toothpick comes out cleanly. Let the blondies cool completely before frosting to avoid the frosting from melting on top.
For Chocolate Frosting:
In a stand mixer with a paddle attachment, beat the butter until smooth and beat in the melted and cooled chocolate. Add in the vanilla and slowly add in the powdered sugar and beat until light and fluffy. Frost the blondies, then cut and serve.
Pumpkin Chocolate Chip Blondies - Butter Bakery / Rosie Daykin