Ingredients - makes 10 slices
250g pumpkin flesh, finely grated
120g caster sugar
150g self raising flour
2 tsp ground cinnamon
1/4 tsp salt
100g white chocolate, chopped into chunks
100g chopped mixed nuts
- Preheat the oven to 200C and lightly grease a 20 x 25cm silicone brownie tin (grease & line a metal tin). Grate the pumpkin using the finest side of a box grater into a bowl, take care with your fingers and knuckles as those graters are sharp, I'm wearing a plaster right now!
- Beat the eggs and sugar using an electric mixer for 5 minutes until they have quadrupled in volume. Beat in the grated pumpkin and then add the flour, cinnamon and salt and beat until well mixed. Stir through the mixed nuts.
- Pour half the mixture into your prepared tin and then scatter over the chunks of chocolate followed by the rest of the mixture.
- Bake for 25 minutes until the blondies are just cooked and then leave to cool in the tin for about 20 minutes before cutting into slices.
I'm entering these into We Should Cocoa run by Choclette from Chocolate Log Blog and Chele from Chocolate Teapot as the theme this month is pumpkin, the challenge is hosted this month by Hungry Hinny. Also into Alphabakes hosted by Ros (this month's host) from the More Than Occaisonal Baker and Caroline from Caroline Makes as the letter is 'N' and I've used nuts. I'm also entering into Ren's Simple and in Season, this month hosted by Franglais Kitchen and into the One Ingredient challenge run by Nazima at Franglais Kitchen and Laura at How to Cook Good Food, finally this bake is going to Javelin Warrior's Made With Love Mondays. Wow 5 challenges, not bad for a spur of the moment baking decision!