I have so many recipe posts from last year that deserve a little makeover. None more so than my Pumpkin Butterfinger Blondies I posted last November. Usually my recipe makeovers equate to giving the finished products some glamour shots- prettier backgrounds & plates, relevant food props, better lighting, WAY better photography skills. I typically do not change the recipes at all or very little. But this one is different... I gave my Pumpkin Butterfinger Blondies a TOTAL makeover- photos, the recipe, the whole deal.
Not that there was anything terribly wrong with my old recipe for Pumpkin Butterfinger Blondies. But the 2012 version were dense & chewy...
Again there is nothing wrong with that, but I wanted to go for a thicker, more cake-like blondie for the 2013 upgrade. (Yep, that is the token less than stellar pic of my Pumpkin Butterfinger Blondies from my original recipe last year.)
The new & improved version is moist, cake-like, thick, and chock full of crunchy, chewy Butterfinger pieces and mini chocolate chips. This is the first fall when I have really started to appreciate the pumpkin-chocolate flavor combo more. I felt that the addition of the chocolate chips were essential to this total recipe makeover. ;)
Pumpkin Butterfinger Blondies {Makeover}
by
Prep Time: 10 minutes
Cook Time: 25-30 miuntes
Ingredients (9-12 blondies)
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup (1 stick) butter, softened
- 1 cup brown sugar
- 1 egg
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 6 Fun Size Butterfinger bars, chopped
- 1/2 cup mini chocolate chips
Instructions
Preheat your oven to 350 degrees. Lightly spray a 9x9 baking pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, & cinnamon. Set aside.
In a large bowl, beat together the butter and the brown sugar. Then beat in the egg, pumpkin puree, and vanilla.
Add the flour mixture to the pumpkin mixture one half at a time, mixing with a with a wooden spoon.
Add in the chopped Butterfingers & the mini chocolate chips and fold to mix them evenly throughout the batter.
Turn the batter out into the prepared baking dish and spread out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Let the blondies cool for at least 15 minutes before cutting.
Enjoy!
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You could eat these with a fork, but no utensils are required for this decadent, perfectly pumpkin blondie!
I really like both versions of my Pumpkin Butterfinger Blondies recipe, but I think I prefer the 2013 version over the 2012 one.
Which one do you think you would like better?
Denser, chewier, & more fudgy (blondies can be "fudgy", right?) blondies?
Or the new thicker, moist, cake-like blondies?
(Ahem... not that there is a wrong answer to that question! ;) )
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