Bombshell Blondies

By stancec44

Ingredients

• 3/4 cup cooked or canned pumpkin
• 1/3 cup Extra Virgin Olive Oil®
• 1/2 cup brown rice syrup
• 1/4 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1 cup whole-wheat pastry flour
• 1/2 cup semolina flour
• Pinch sea salt
• Generous pinch ground cinnamon
• Pinch ground ginger
• 1/2 tsp baking powder
• 1/2 cup coarsely chopped walnuts
• 1 3.5oz ark chocolate bar, coarsely chopped (optional)

Details

Servings 16
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350°F and lightly oil an 8 x 8-inch brownie pan.

Using a hand mixer, whip together pumpkin, olive oil, syrup, almond milk, and vanilla. Fold in flours, salt, spices, and baking powder to form a smooth batter. Fold in nuts and chocolate, if using. Bake until a toothpick comes out mostly clean (these are meant to be moist), between 25–35 minutes. Do not overbake.

Allow blondies to cool for a full 30 minutes before slicing into squares so the flavors can develop as the blondies cool. Store in a sealed container.