I had a happy accident in the kitchen yesterday. I was trying to bake these really yummy sounding Bombshell Blondies. I happened to have most of the ingredients called for, so I was good to go. I decided to cut down on the nuts and use carob chips so they would be a little more low cal, not too much tinkering. Those were the only changes I was planning on making, but then things went a little awry...
I guess I should have looked at the recipe a bit closer when I needed to add the flour. It seems I forgot ONE WHOLE CUP of the stuff!! Oops! (with me and baking, ya never know what you're gonna get!) I didn't realize it until they where almost ready to come out of the oven. Nothing to do about it then, I just had to wait and see. Happy to report, they turned out great! Sweet, extra dense, but with a soft, almost 'fudge-y' texture...and with a great flavor! An unexpected cross between a blondie and fudge. Roy really liked them, and he is a hard sell when it comes to anything pumpkin ~ so I know they're good. Here is my distorted version of the adapted recipe. Enjoy!
makes 12-16 bars/squares
- 3/4 cup canned pumpkin
- 1/3 cup avocado oil
- 1/2 cup brown rice syrup
- 1/4 cup low fat milk
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- pinch salt
- 1/4 cup chopped walnuts
- 1/4 cup carob chips
Preheat oven to 350F and oil an 8 x 8 inch brownie pan. Using a whisk, whip together the first 5 ingredient together. (pumpkin-vanilla extract)
Add in flour, baking powder, spices and salt, folding-in to form a smooth batter. Then fold in nuts and carob chips. Spread batter evenly in prepared baking pan. Bake between 30-40 minutes, or until a toothpick comes out mostly clean.
Let the Fudge-Blondies cool in the pan for an hour before cutting into bars/squares. Store in a covered container, in the fridge.