And yes I am just now getting around to sharing this new recipe. Sorry about that.
That is one thing Michelle and I are bad at…we get all these recipe ideas in our heads. We make a few of them. Take pictures, edit them. Then the cycle happens again, where we make more recipes from more ideas, take more pictures, etc. Then we go back and realize it has been weeks since we made that recipe and have not shared it yet. Silly us.
I think you all will enjoy today’s recipe, I know Gary and I did!
Gluten free vegan chocolate chip pumpkin blondie squares!
I also had a lot of fun with this photo shoot and recipe. I am slowly getting a vision for each recipe, though sometimes I do not have a lot of time so the photo shoot is fast and simple.
One thing about remaking old recipes is that it allows for me (and Michelle) to be creative.
Creative in the since that I get to try to make the recipe with a new flavor, new technique, new shape and/or new ingredient. Not only does working-out/fitness related topics make both of us super excited, but recipe development is another HUGE part of our life. We adore it.
Even the failures.
Now, generally speaking, blondies are the identical cousin of a brownie.
The primary ingredients of blondies (brown sugar/molasses and butter), according to foodtimeline.org. Looking at our recipe, you will see no brown sugar, but you could easily make that substitution if you so desire. I adore coconut sugar and the level of flavor it provides my baked goods, plus my body likes it, so I tend to use it more than brown sugar. But use whatever you feel comfortable with. Also we used coconut oil as our butter, you could use butter (I would recommend Kerry gold butter) to make a delicious buttery blondie too.
I am being a rebel here and still calling this recipe – blondie squares. I feel they get still fit in the blondie category regardless.
As these blondie squares turned out to be slightly more dense than our pumpkin bars.
I baked these chocolate chip pumpkin blondies squares in a pan similar to this one as I could not find the one I have, guess they don’t make it anymore.
Great thing about using a pan like this, is that each square has the nice edges and already in cute individual sizes. No worries though if you do not have that exact pan, you could make it in regular 8 or 9inch pan or even try cupcake/muffin pan. A 8×8 pan or something similar would be great for more thick-like blondie square.
These pumpkin squares are moist, soft, and sweet from the chocolate chips , perfect combo!
Like I mentioned these pumpkin chip blondie squares are a combination of inspiration from our pumpkin bundt cakes and pumpkin squares . I kept the recipe pretty much similar with just a few minor changes. I feel the pumpkin puree and coconut oil really helped keep them moist .
I admit sometimes when re-making a recipe I get a little nervous. Worried about did I make the right changes? Should I have done that? Is it still going to come out? Will it be better than first recipe? Yes I like to talk to myself while baking. A habit I can’t seem to break. haha
Luckily, I adore how this newer recipe came out!
So soft, dense, and chewy with each bite! And the chocolate chips are a perfect addition to the recipe. Though the lucuma cashew frosting is still a winner in my mind for a topping.
In terms of texture, you have the extra moistness, which I am assuming from the pumpkin puree, coconut oil and amaranth flour. Michelle and I have noticed that amaranth flour tends to provide a more dense product. Mix in the chocolate chips that just melt in your mouth. These blondies are addictive. I still used cinnamon and nutmeg, but added in allspice for a little more depth of flavor and spice. I am thinking though cardamom would be nice too –> I love that spice, so it might just be me that would like that.
Purelytwins twins recipe: Chocolate chip pumpkin blondie squares (gluten free, vegan, dairy free, nut free)
makes 12 individual blondie squares
12 cup individual brownie/muffin pan like this one
bakes about 20 minutes
- 2/3 cup amaranth flour (3oz)
- 1/3 cup arrowroot starch (1 1/4oz)
- 3/4 teaspoon baking soda
- 2 tablespoons flax meal (1/2oz)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice (or could do cardamom)
- 1/3 cup coconut sugar (2 1/4oz)
- 1 cup pumpkin puree (8oz)
- 1/4 cup coconut oil (2oz)
- 4 tablespoons water
- about 1/4 -1/3 cup chocolate chips
Pre-heat oven to 325 degrees.
Place all dry ingredients into a bowl , whisk the ingredients.
Next you will add in your wet ingredients (pumpkin puree, coconut oil, water). Stir all ingredients together in bowl.
Stir till all combined.
Batter will be a little thick. Grab your pan and scoop your batter into each hole. Or into your 8 inch pan.
I lightly oiled my pan with coconut oil.
Bake for about 20 minutes or till toothpick comes out clean
- You can use 1 cup of any gluten free flour blend.
- You can use brown rice or sorghum flour for the amaranth. Any tapioca or cornstarch for the arrowroot starch.
- You can use brown sugar instead of coconut sugar to give it more a blondie feel, but we love coconut sugar so we use that.
- The 2 tbsp of flax meal help provide chewy texture and helps keep the bars holding together along with the starch.
- If you make in another pan, you may have to adjust baking time.
Hope you enjoy these soft-tender-chocolatey-pumpkiny extra moist treat!
Lightly sweet, perfectly spiced pumpkin blondies with pieces of chocolate chips. What is not to love?
Twins Question: Are you a blondie or brownie fan? Do you like pumpkin blondies?
till next time,