FUDGY PUMPKIN CHOCOLATE CHIP BLONDIES
Serves 630 mins prep40 mins cook
Rich and fudgy, chocolatey, soft, gooey — essentially everything you could want 😌 They’re simple and packed with some of my favorite nourishing ingredients 🤎
0 servings
What you need
Instructions
Preheat oven to 350F. Line a 8x8” square baking pan with parchment paper; set aside. In a large bowl, combine the egg, almond butter, pumpkin puree, coconut sugar, maple and date syrup, and vanilla. Whisk until smooth. In a separate bowl, combine the almond flour, salt, cinnamon, pumpkin pie spice, and baking soda. Whisk to combine. Add the dry ingredients to the wet mixture, and mix with a wooden spoon or spatula until well incorporated and the batter is thick and sticky. Add in the chocolate chips, leaving some to sprinkle on top, and fold in until the chocolate chips are evenly dispersed. Transfer the batter into the prepared baking pan and use a spatula to evenly spread. Sprinkle extra chocolate chips on top if desired. Bake at 350F for 23-25 minutes, or until the center is set. Allow to cool completely in the pan on a wire cooling rack Slice and serve. Enjoy!View original recipe