Nutella Swirl Pumpkin Blondies
These blondies got a makeover with the addition of pumpkin. They are soft, chewy, chocolatey and full of pumpkin flavour. A perfect fall treat.
Ingredients
- 1 cup of melted unsalted butter
- 1¼ cup of granulated sugar
- ¾ cup of brown sugar
- 4 large eggs at room temp.
- 2 tbsps. of vegetable or canola oil any neutral oil will do.
- 2 tsp of vanilla extract
- ½ cup of pumpkin puree
- 2-3 tsp of pumpkin spice depending on how much pumpkin flavour you like.
- ½ tsp of salt
- 2 cups of flour
- 1 cup of warm Nutella
Instructions
- Preheat oven to 350° F and line a 9x13 pan with parchment paper, spray it and set aside.
- In a large bowl add your flour, salt and pumpkin spice; whisk and set aside.
- With stand mixer or hand held mix together the butter and both sugars for a few minutes.Add eggs, oil and vanilla and mix again for another minute.
- Add your pumpkin puree and mix for another minute.
- With your mixer on low add your dry ingredients and mix until just combined. You can also fold it in with a spatula.
- Pour batter into prepared pan and spread evenly. Pour Nutella over top of batter and with spoon or knife swirl it into the batter.
- Place it into the oven and bake for 25-30 mins. Take it out at 25 mins if you prefer a more fudgier texture. Remember it continues to bake while cooling down.
- Remove from oven and let cool in pan for 15 mins. before transferring it onto a cooling rack to continue cooling for another 20 mins.
- For clean cuts place in fridge for 20 mins.
Notes
These blondies store well covered on counter for up to 2 days or in fridge for 5 days. You can also freeze slices just wrap them and place in zip lock bag for up to 2 months.
You can easily omit the Nutella and add chocolate chips or white chocolate chips and even add your favourite nut to recipe.
Don't like pumpkin no problem, omit the puree and spice and just make it a Nutella blondie, they are just as good.