Butternut Blondies
From the Cookbook
Makes 12
Like all ‘blondies’, these are in essence a cross between a brownie and a cookie, the difference here being that I’ve added some butternut squash purée to the mix. Once cooled, these can be cut into squares and kept in the fridge for up to a week. I like to serve them warm as a pud with a dollop of vanilla ice cream.
Serves:
12-16Equipment:
- 20cm square baking tin, about 7cm deep
Ingredients
200g butternut squash purée
200g caster sugar
2 large eggs
150g butter, melted, plus extra for greasing
1 teaspoon vanilla extract
75g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
100g ground almonds
100g white chocolate chips, plus extra for sprinkling
50g chopped walnuts, plus extra for sprinkling (optional)
Method
- 1
Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease a 20cm square baking tin and line with non-stick baking paper.
- 2
Place the squash purée in a bowl, add the caster sugar, eggs, melted butter and vanilla extract and mix until fully combined.
- 3
Sift the flour, baking powder, cinnamon and salt into a separate bowl. Add the ground almonds and stir to combine. Add this mixture to the bowl of wet ingredients and mix until just combined. Stir in the white chocolate chips and walnuts, if using, until evenly distributed.
- 4
Pour the batter into the prepared baking tin and spread evenly. Sprinkle over a few extra white chocolate chips and chopped walnuts (if using). Bake for 30–40 minutes, until golden brown. Set aside to cool in the tin. The blondie will collapse slightly as it cools. When completely cold, remove from the tin, peel away the baking paper and cut into 12–16 squares.
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