Pumpkin Choc Chip Blondies
Ingredients
Dry ingredients:
· 150g self raising flour
· 40g rolled oats
· 2 tsp cinnamon
· 1.5 tsp mixed spice
· ½ tsp ground ginger
· ½ tsp baking powder
· Pinch of salt
Wet ingredients:
· 1 can of pumpkin puree (430g)
· 60ml maple syrup
· 100g tahini
· 1 tsp vanilla extract
· 100ml oat milk (or any other dairy free milk)
Chocolate:
· 45g Doisy & Dam Orange and Green coloured D&Ds
· 50g Doisy & Dam Ballers
Recommended Chocolate
Method
The prettiest blondies you ever did see. With an autumnal twist, this seasonal snack is a squidgey, sweet crowd pleaser. D&Ds add a pop of colour to brighten up the cloudy skies! Recipe created by the very talented Grace.
Serves 9 (will-power dependent).
Prep: 10 mins
Baking: 35 mins
-
Preheat oven to 180C and line a square 20cmx20cm deep sided brownie tin.
-
Mix all the dry and wet ingredients together in one large bowl until well combined.
-
Mix half of the D&Ds into the mixture and place into the lined baking tin and smooth out evenly.
-
Scatter the rest of the D&Ds on top of the mixture together with the Ballers (push them down into the mixture slightly so that they are not as exposed to the heat).
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Bake at 180C for approx. 35 minutes.
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When cooked and tested (cake tester comes out clean), remove from oven and allow to cool. I usually lift the whole thing out by holding the edges of the baking paper and leave on a cooling tray. Once cooled cut into squares/fingers as preferred.
- Enjoy!
