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9 September, 2014

Pumpkin Biscoff Swirled White Chocolate Blondies

Posted in : All, Desserts on by : hdcook

PumpkinBiscoffSwirledBlondies

September is here~which means its the start of Pumpkin season~well at least for me anyway~time to take out the pumpkin recipes all month long and celebrate the glorious pumpkins I say~I mean I’m probably not the only food blogger that gets excited for pumpkin season~even though I’m celebrating a bit early~It really just me being impatient~pumpkin has become my favorite thing to cook with~it so delicious and creamy and goes well with warm spices like cinnamon~ginger~clove and nutmeg~I just love it since I use cinnamon alot in my baking its great that its paired well with pumpkin.

My blondies not only has pumpkin but my other favorite find that Ive finally just started baking with~Biscoff~yes I am late to the game but~Biscoff is one of Europeans greatest invention~SERIOUSLY~I would move to Europe just for this~Biscoff is soo good and buttery and goes well with pumpkin~so when you mix them together you get~heaven in a bar~with white chocolate chips~that just adds more heavenly delicious~like pumpkin and biscoff in a blondie for cant get any better~well you thought wrong~just add white chocolate~you know you agree its delicious

 

Pumpkin Biscoff Swirled White Chocolate Blondies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 Bars

Ingredients

  • 1 1/2 Cup all purpose flour
  • 1 Teaspoon pumpkin spice
  • pinch of kosher salt
  • 1/2 Cup unsalted butter, melted (8 tablespoon)
  • 1 Egg
  • 1 Teaspoon vanilla extract
  • 1/2 Cup biscoff spread
  • 1/2 Cup pumpkin puree
  • 1/2 Cup brown sugar
  • 1/2 Cup white chocolate chips

Instructions

  1. Preheat oven to 325 degrees.
  2. Butter and line 8 inch baking pan with parchment paper that hangs over the sides, butter parchment paper and set aside. In bowl mix flour, pumpkin spice, white chocolate chips and salt together, set aside. In small saucepan melt butter, add pumpkin, brown sugar, vanilla extract and mix till incorporated, let it cool slightly and add eggs. Add wet ingredients to dry ingredients and fold till incorporated, Spread pumpkin batter on to prepared pan and spread Biscoff on top of the pumpkin batter, using a dinner knife swirled biscoff into pumpkin. Bake in the middle of the oven for 25 minutes. top will be dry. transfer pan to a cooling rack and cool completely before cutting.
http://thenovicecook.com/?p=1048

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