Grated butternut squash and fresh nutmeg add earthy notes to these addictive sweets. To grate the squash, use a box grater or food processor. Make up to two days ahead, and cut them just before serving.
Home » Recipes » Butternut Blondies with White Chocolate Chunks
4 tablespoons melted unsalted butter, plus more for the pan
1 1/2 cup peeled and grated butternut squash
1 1/4 cup whole wheat pastry flour
1 cup white chocolate chunks
1 teaspoon baking powder
1 1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
1 cup light brown sugar
1 tablespoon pure vanilla extract
Preheat the oven to 350°F. Grease an 8-inch square baking pan with butter; set aside. In a medium bowl, toss together squash, flour, chocolate, baking powder, nutmeg and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined. Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. Set aside to let cool, then cut into 24 squares and serve.
Per Serving: Serving size: 1 blondie, 130 calories (45 from fat), 5g total fat, 3g saturated fat, 20mg cholesterol, 80mg sodium, 20g carbohydrates, (1 g dietary fiber, 15g sugar), 2g protein.
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