Pumpkin Latte Blondies
I don't really like the word 'moorish' but that's the only way of describing these blondies. I combine pumpkin puree with chai latte powder to create a lightly spiced flavour which I swirl into a sugary, buttery batter, studded with white chocolate chips to provide a little, contrasting, crunch. The result is something really quite special.
Enjoy alongside a frothy chai latte, in the late autumnal sun.
Makes 16-20 pieces (cut to your preferred size).
Ingredients
Equipment
Method
1. Preheat the oven to 160°C fan. In a saucepan, melt the butter and then leave to cool slightly.
I don't really like the word 'moorish' but that's the only way of describing these blondies. I combine pumpkin puree with chai latte powder to create a lightly spiced flavour which I swirl into a sugary, buttery batter, studded with white chocolate chips to provide a little, contrasting, crunch. The result is something really quite special.
Enjoy alongside a frothy chai latte, in the late autumnal sun.
Makes 16-20 pieces (cut to your preferred size).
Ingredients
- 200g butter
- 150g pumpkin puree
- 25g spiced chai latte powder (I used Drink Me Chai - a blend of sugar, milk, black tea, cinnamon, spices)
- 200g plain flour
- ½ teaspoon salt
- 180g dark brown sugar
- 100g light brown sugar
- 3 eggs
- ½ teaspoon baking powder
- 100g white chocolate chips
- 60g white chocolate
- Halloween sprinkles
Equipment
- Brownie pan (mine is 28cm x 21cm), lined with baking parchment
Method
1. Preheat the oven to 160°C fan. In a saucepan, melt the butter and then leave to cool slightly.
2. Mix the pumpkin puree and chai latte powder together. Leave to one side.
3. Mix the flour, salt and sugars together. Create a well and break the eggs into the centre. Beat together using a hand-held electric whisk.
4. Mix half of the pumpkin-chai puree into the main mixture, and then beat in the melted butter gradually.
5. Incorporate the chocolate chips and baking powder.
5. Incorporate the chocolate chips and baking powder.
6. Pour the mixture into the tin, and then dollop the remaining puree on the top, swirling it in using a skewer or knife.
7. Bake for about 40 minutes until risen and the centre springs back when lightly touched. Leave to cool for 10 minutes and then remove from the tin, peel away the baking parchment, and leave to cool on a cooling tray.
8. Melt the white chocolate. Drizzle it over the top and sprinkle with the decorations.