Sunday, November 13, 2011
Ooey Gooey Caramel Pumpkin Blondies
See that caramel peeking through the top? That's ooey gooey goodness. I was completely mesmerized by the words "ooey gooey" when I spotted this recipe on the Tasty Kitchen site about 2 weeks ago. I bookmarked it and like many things, promptly forgot about it. Sometimes I worry about my memory, or lack of. Fast forward 2 weeks. I picked up a large can of pumpkin puree at the store over the weekend, not sure what I would use it for. But I figured a girl should have some pumpkin on hand in the month of November, you know, just in case. Combing the depths of my memory did not send the light bulb off that I should make this recipe. I was actually thinking a brownie might be nice on a cool Sunday afternoon. I pulled up my brownies/blondies favorites folder online and that's when I saw the "ooey gooey" recipe. The minute I spotted it, I knew these had to be made. Especially since I had a hefty portion of caramel sauce left over from the previous week's caramel apple cupcakes.
I wouldn't necessarily describe this as a blondie. It's more like a snack cake. It's soft and cakey and has that ooey gooey caramel layer running through it. The original recipe calls for chocolate chips and walnuts to mixed in with the ooey gooey layer, but I opted just for the chocolate chips. I also added chocolate chips on top. If you are a nut person, I think pecans would be great in this (I'm not really a walnut fan). Though I generally avoid nuts in most desserts, I almost wished I had added pecans to at least half the pan. These snack cakes are so soft and tender that a little crunch would bring a nice texture crunch.
These keep well for about 5 days stored in an airtight container. This served as my breakfast for at least 4 days this week. Good stuff!
Ooey Gooey Caramel Pumpkin Blondies (with Chocolate and Walnuts)
from Lauren's Latest via Tasty Kitchen
For the blondies:
3/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For the filling:
1/2 cup chopped walnuts
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped
1/4 cup heavy cream
Preheat oven to 350 degrees F. Lightly grease 9×13 pan with non stick cooking spray and set aside.
In a medium bowl whisk the flour, cinnamon, nutmeg, baking soda and salt together. Using a mixer, cream butter and sugar until light and fluffy. Add in eggs, vanilla and pumpkin and mix on low until combined. Slowly incorporate the dry ingredients into the batter. Mix until just incorporated. Spread 2/3 of the batter into the prepared pan and spread evenly. Sprinkle nuts and chocolate chips on the batter.
Make the caramel filling by placing the unwrapped caramels and the cream into a medium heat proof bowl. Microwave on high in 20 second intervals until caramel is smooth and completely melted, stirring in between intervals.
Pour melted caramel over the chocolate and nuts. Spread the caramel layer evenly with an offset spatula, butter knife or spoon. Place dollops of remaining batter on top of the caramel layer. Gently spread the dollops out to try and get a smooth layer of batter. Don't worry if some of the caramel is showing though.
Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted.
Cool completely before serving. Serve with vanilla ice cream or whipped cream.