From The Best 50 collection of cookbooks. This is straight out of the Brownies and Blondies edition. A little of this goes a LONG way! Not really a blondie by my standards, but it passes off as an interesting bar-type dessert. PLEASE NOTE: Because most people are not really used to tasting molasses, it may take a few bites to fall in love with this recipe. I did not like it at all when I first tried it. But, after giving it a second bite, I found I can't get enough of it. This seemed to happen with EVERYONE who tried it. So, please, before giving an unhappy review, try it again. If you find that the molasses is just too much to handle, try cutting the topping ingredients in half. It really does make a lot of topping as it is. I hope you enjoy this!
Provided by the_cookie_lady
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 18
Steps:
- Prepare crumb topping: In medium bowl, combine topping ingredients with fingers or pastry blender until well blended; continue until a soft dough forms. Cover and set aside.
- Prepare baking pan: Heat oven to 350 degrees farenheit. Grease an 8-inch square baking pan with 2 tsp of butter. Dust with 1 Tbsp flour. Tap out excess flour.
- Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
- Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
- Stir in chocolate chips just until blended.
- Spread pumpkin batter evenly in pan.
- Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
- Bake in center of oven for 25 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs (not wet batter).
- Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!
Nutrition Facts : Calories 305.3, Fat 12.8, SaturatedFat 5.3, Cholesterol 26.1, Sodium 138.8, Carbohydrate 44.8, Fiber 1.4, Sugar 25, Protein 3.5
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MDSOFIKUL Islam
[email protected]These blondies were the perfect way to end our Thanksgiving meal. They were so moist and flavorful.
Mushtaq ali0
[email protected]I'm allergic to nuts, so I made these blondies with sunflower seeds instead of chocolate chips. They were still delicious!
Lelly Nice
[email protected]These blondies were just okay. I've had better.
Khan Teacniq
[email protected]I made these blondies for a bake sale and they were a huge success! Everyone loved them.
Jammoin Jammoin
[email protected]I loved the pumpkin flavor in these blondies. They were the perfect fall treat.
Arafat Mollah
[email protected]These blondies were a bit too dense for my taste. I think I would have preferred them to be a little lighter and fluffier.
Jeremy Bolin
[email protected]I'm not a baker, but these blondies were easy to make and turned out delicious.
slah dagsha
[email protected]I made these blondies gluten-free by using almond flour instead of all-purpose flour. They turned out great!
dasi dasi
[email protected]These blondies were amazing! I loved the combination of pumpkin and chocolate chips.
Michael Krajnak
[email protected]I followed the recipe exactly, but my blondies came out dry. I'm not sure what went wrong.
Rob Ngcungca
[email protected]These blondies were a bit too sweet for my taste, but they were still good.
MS SHERAZ
[email protected]I love pumpkin blondies, and this recipe is one of the best I've tried. The blondies were moist, flavorful, and had the perfect amount of sweetness.
Michael Hurley
[email protected]These blondies were easy to make and turned out perfectly. I'll definitely be making them again.
Abdallah King
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these blondies. They were so moist and flavorful.
Mark Kind
[email protected]I made these blondies for a potluck and they were gone in minutes! Everyone loved them.
Ganesh Bishwakarma
[email protected]These pumpkin blondies were a hit at our Thanksgiving gathering! They were moist, flavorful, and had the perfect amount of sweetness. I'll definitely be making them again next year.