Pumpkin blondies with chocolate, nuts and cinnamon

Blondies are light brownies. Pumpkin blondies are made from butter dough with pumpkin puree. Inside they are moist and very tender. Pumpkin gives them a bright color, walnuts - their own special taste, pieces of dark chocolate - a slight bitterness. Cinnamon rounds out the flavor of this wonderful pumpkin pie muffin. Try it!

Ingredients

• Pumpkin puree - 125 g
• or fresh pumpkin, peeled - 250 g
• Butter - 115 g
• Yolk - 1 pc. weighing 25 g (egg category C0)
• Brown sugar - 110 g
• Sugar - 65 g
• Flour - 170 g
• Baking powder - 0.5 tsp
• Chocolate black - 85 g
• Peeled walnuts - 50 g
• Ground cinnamon - 1 teaspoon
• Vanilla sugar - 1 teaspoon
• Salt - 1 pinch

Directions

1. Coarsely chop the nuts with a knife.
2. Chocolate, if you have a bar, break into pieces (I have chocolate drops).
3. Melt butter and cool slightly.
4. If you do not have ready-made pumpkin puree, cook it in any convenient way: by steaming, in water, in the oven or in the microwave.
5. I prefer to cook pumpkin in the microwave. To do this, the pumpkin needs to be peeled and cut into pieces. To get 125 g of puree, you should take about 250 g of peeled pumpkin.
6. Cover the cut pumpkin with a lid and send it to the microwave. I cook the pumpkin for 8-10 minutes. After 5 minutes I check the pumpkin. If it is still firm, add another 3-5 minutes to cook.
7. Throw the finished pumpkin on a sieve and squeeze out excess moisture so that the puree does not turn out to be too liquid.
8. Puree pumpkin pulp with an immersion blender until smooth. Let the pumpkin puree cool completely.
9. Preheat the oven to 180 degrees. Line a 20x20cm tin with parchment paper.
10. Combine pre-melted butter, pumpkin puree, egg yolk and sugar (brown, white and vanilla) in a bowl.
11. Stir with a whisk until the sugar is completely dissolved.
12. Add sifted flour (170 g is a little more than a 250 ml glass), cinnamon, baking powder and salt.
13. Mix until a homogeneous dough is obtained.
14. Add most (about 3/4) of the nuts and chocolate, and fold them into the batter.
15. Pour the batter into the prepared pan and smooth the surface.
16. Sprinkle the remaining nuts and chocolate chips on top.
17. Place in the oven preheated to 180°C and bake the pumpkin pie with chocolate and nuts for about 30-35 minutes. Check the readiness of the cake with a wooden skewer - it is permissible to stick a few slightly damp crumbs on it.
18. Remove the pan from the oven and let the cake cool completely on a wire rack.
19. Then cut the pumpkin pie into square pieces - pumpkin blondies with chocolate, nuts and cinnamon.
20. Bon appetit!