The perfect blondie for fall
Get ready for pumpkin overload. My next several posts will be devoted to this lovely squash. I already shared Pumpkin Scones, but have so many recipes I can’t wait for you to see and try.
First up: Pumpkin Chocolate Chip Blondies. I created this great blondie base that is super adaptable. (You will be seeing several versions of blondies based on these.) It is rich and flavorful, the perfect treat.
The blondie’s base is filled with silken tofu, but don’t let that scare you. The tofu is flavorless and simply helps bind together the perfect blondie. You will use 6 ounces which is about half a traditional package of tofu.
Mixed with the tofu is a beautiful combination of sugar, brown sugar, pumpkin and oil. These all meld together to create a beautiful blondie.
Although I used chocolate chips, you could leave them out or add another mix in. What do you think you would do?
These look great! I’ve never used tufu in baked goods before, but am willing to give it a try 🙂
You won’t be disappointed, Laura! It’s perfect in blondies, cakes and macaroons.
Megan, I think tofu is a great idea- adds some nutrition and protein to already awesome blondies! I love that you will be sharing more blondies recipes! Thanks!
Love, Joy
Yesterfood
Joy, Thank you for visiting. Silken tofu is perfect in these blondies.
I am intrigued by the tofu! I really should try that; I bet it makes these so much healthier!
Thank you for visiting, Dorothy. The tofu is a great egg replacer if you’re looking to cut some calories. It’s best when used in blondies and cakes.
Don’t these look yummy. I love just about anything pumpkin and with chocolate chips you just can’t go wrong. Great recipe!
Vicki, I agree with you! Pumpkin and chocolate chips is the perfect combo.
I am a huge fan of blondies and I love the idea of adding a bit of pumpkin! And a butter free recipe won’t make me feel as guilty when I sample spoonfuls of the dough 🙂
Liz, these blondies are great. You won’t miss the butter one bit.
I’m ready for pumpkin overload 🙂 This recipe sounds interesting with the tofu and looks incredibly delicious!
Thank you, Ashley!
I love blondies. They are so underated so I’m glad you’re highlighting them. Of course they’re perfect this time of year with the added pumpkin. 😉 Love! I never thought to add tofu…cool idea.
Thanks Tina! Blondies are great because they’re so versatile.
I have always been afraid to bake with tofu, but I think I need to give this a try! Thanks for sharing at Share Your Stuff Tuesdays!
It’s really easy. If you try it, let me know how it goes. Thanks for stopping by 🙂