Chewy Autumn Blondies
These Autumn Blondies are the most delicious sweet treat for fall! They're fudgy, chewy, and deeply toffee-like from the brown sugar. The blondies are filled with cinnamon, pecan butter, chopped pecans, dark chocolate chips, white chocolate chips, pumpkin seeds, and dried cranberries! Texture-filled and incredibly delicious. You won't be able to stop eating them!
Ingredients
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1 large egg
- 1/3 cup pecan butter*
- 2 teaspoons vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup chopped pecans
- 2 tablespoons pumpkin seeds
- flaky sea salt for topping
Instructions
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Preheat oven to 350℉. Line an 8x8 baking dish with parchment and spray with nonstick cooking spray. Set aside.
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In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
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In a large bowl, whisk together the melted butter, brown sugar, and egg until smooth. Add the pecan butter and vanilla, and whisk again until smooth. Add the dry ingredients to the wet, mixing together with a rubber spatula until combined. Add the dried cranberries, both chocolate chips, pecans, and pumpkin seeds and mix until evenly incorporated. Press mixture evenly into the baking dish. Sprinkle with a few pinches of flaky sea salt. Bake for 28-30 minutes or until edges are golden and center is set. Don't overbake! They will set as they cool.
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While the blondies are still hot, sprinkle with an additional generous sprinkle of flaky sea salt. Let cool completely in the pan, then cut into 9 bars. Or, let them cool for 15-20 minutes and enjoy them warm!
Recipe Notes
*This