PUMPKIN PIE CARAMEL BLONDIES
Pumpkin Pie Brownness Blondies ? Gilded, gooey and the perfect yield dessert!
If you are perception for an outrageously pleasing egress sweet, then these blondies are for you! They are the net pumpkin blondies, filled with homemade brown sauce and then lidded with statesman brownness sauce. Babble most awful.
They are adhesive and the champion. Flatbottomed the pickiest pumpkin eater present sex these blondies. They are the unexceeded when tepid with a ghb of flavoring ice cream on top. Retributive conversation some it is making me lust these pumpkin pie chromatic blondies for course.
INGREDIENTS
Caramel
- ¼ cup unsalted butter, melted
- ½ cup heavy cream
- 1 cup dark brown sugar
- ½ teaspoon vanilla extract
Blondies
- 2½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup dark brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- 15-ounce can pumpkin puree (not pumpkin pie filling)
INSTRUCTIONS
Caramel
- Prepare your caramel by whisking together butter, brown sugar, heavy cream, and vanilla extract in a microwave-safe bowl.
- Microwave for 2 minutes and stir, microwave for another 2 minutes and stir, then microwave for 2 more minutes and stir. Allow the caramel to cool down for 5-10 minutes. Set aside.
Pumpkin Blondies
- Preheat oven to 350 degrees. Place parchment in a 9x9 baking pan and allow the sides to hang. Set aside.
- Whisk together flour, pumpkin pie spice, and salt together in a small mixing bowl.
- Mix together the melted butter, brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree in a large mixing bowl.
- Slowly fold in the dry ingredients into the wet ingredients.
- Pour half the blondie batter into the pan, then add ¾ of the caramel sauce on top, then pour the rest of the batter on top of the caramel sauce.
- Bake for 40 minutes or until an inserted toothpick comes out clean. Allow the blondies to cool to room temperature and then slice.
- Serve with remaining caramel sauce on top.
