Grain Free Pumpkin White Chocolate Blondies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking, Dessert
Cuisine: Fall, Seasonal, American
Yield: 9 squares
Ingredients
  • 112g (8 Tbsp) unsalted butter
  • 15 ml (1 Tbsp) ice water
  • 60g (½ cup) finely ground almond flour¹
  • 150g (1 ¼ cups) cassava flour²
  • ⅛ tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp freshly grated nutmeg
  • ⅛ tsp ground clove
  • ½ tsp salt
  • 144g (¾ cup) coconut sugar
  • 30 ml (2 Tbsp) molasses
  • 2 large eggs
  • 120g (½ cup) pumpkin puree
  • 1 tsp vanilla
  • 85g (½ cup) white chocolate chunks or chips
Procedure
  1. Preheat oven to 350°F. Lightly grease a nonstick 8x8 baking pan and set aside.
  2. Brown the butter: In a medium saucepan over medium-high heat, cook butter, shaking the pan or whisking constantly, until butter is deeply golden and fragrant, and milk solids are nutty and browned (about 5 minutes). Carefully whisk in water (it will sizzle and may bubble or spatter a bit). Set aside to cool to room temperature, whisking occasionally.
  3. Mix the batter: In a medium bowl, whisk together almond flour, cassava flour, baking powder, spices, and salt. Set aside.
  4. Using electric beaters or a stand mixer, cream together cooled brown butter with sugar until the butter is incorporated and the mixture looks like very wet (dark) sand.
  5. Add molasses and eggs, and beat on high speed for about 2 minutes until light, fluffy and smooth. Add pumpkin and vanilla, and beat to combine.
  6. Reduce speed to medium-low, add flour and spices, and mix until incorporated. Turn off mixer and use a wooden or metal spoon to fold in white chocolate.
  7. Spread the batter into the prepared pan and use a rubber spatula to smooth out the surface.
  8. Bake the blondies: Bake for 25-28 minutes or until surface is dry and cracked and beginning to brown around the edges and a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
  9. Allow blondies to cool in pan on a rack for 15 minutes before turning out to cool completely.
  10. Serve or store: Cut into squares once cool. Blondies will keep in an airtight container at room temperature for up to 5 days, or in the freezer for several months.
Notes
¹ I use Bob’s Red Mill finely ground blanched almond flour
² I mostly use Ottos’ Cassava Flour these days and it’s pretty easy to find now, but Anthony’s is another good option.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grain-free-pumpkin-white-chocolate-blondies/