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Fudgy Pumpkin Blondies with Chocolate

4.9★★★★★ | These fudgy pumpkin blondies are a dream! They're chewy, sweet, full of chocolate and warm spices. Family is perfect for fall baking or any time of year. These addicting pumpkin paleo, dairy-free, and gluten-free. #Dissert #Pumpkin Blondies #Chocolate

Fudgy Pumpkin Blondies with Chocolate

I often use Enjoy Life bittersweet chocolate chips in my recipes which are freed from dairy and soy, but do contain cane sugar (making them technically un-paleo.)
If you’re fine thereupon , then I highly recommend using them because they’re perfect for baking and melt rather well too.
If you’d prefer a paleo chocolate, you'll either use chopped paleo bittersweet chocolate , otherwise you can actually make your own chocolate to use during this recipe, or any recipe involving chocolate chips/chunks.


Fudgy Pumpkin Blondies with Chocolate , .


4.9★★★★★ | These fudgy pumpkin blondies are a dream! They're chewy, sweet, full of chocolate and warm spices. Family is perfect for fall baking or any time of year. These addicting pumpkin paleo, dairy-free, and gluten-free. #Dissert #Pumpkin Blondies #Chocolate

Total Time: 35 Minutes, Servings: 16 Servings

Ingredients :
  • 1 large egg
  • 1/3 cup smooth almond butter unsweetened
  • 2/3 cup organic pumpkin puree
  • 1/3 cup organic coconut sugar
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 3/4 cup dark chocolate morsels Enjoy Life Brand, or preferred paleo dark chocolate*
  • More melted chocolate to drizzle on top

Instructions :
  • Preheat your oven to 350 degrees and line an 8 x 8 metal square pan with parchment paper.
  • In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, maple syrup, and vanilla. In a separate bowl, combine the almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
  • Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a thick sticky batter forms. Lastly, stir in the dark chocolate chips, leaving some to sprinkle on top.
  • Transfer to the prepared square pan and use a rubber spatula to evenly spread. The mixture will be sticky but do your best to get every last drop in there!
  • Bake in the preheated oven for 22-25 minutes or until set in the center.
  • Allow to cool completely in the pan on a cooling rack for at least 2 hours before cutting and serving. Drizzle melted chocolate chips over the top if desired. Enjoy! Store leftovers in the refrigerator, covered, up to 4 days.
  • Copyright: Kitchen Blog Nindi

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