Blondies are just as rich as brownies, but different . . . just like blondes and brunettes. Who has more fun? You decide.
Makes 16 bars
¾ cup cooked or canned pumpkin
⅓ cup avocado oil
¼ cup unsweetened almond milk
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour
½ cup semolina flour
Pinch sea salt
Generous pinch ground cinnamon
Pinch ground ginger
½ teaspoon baking powder
½ cup coarsely chopped walnuts
½ cup non-dairy dark chocolate chips or chunks (optional)
Preheat oven to 350°F and lightly oil an 8 x 8-inch brownie pan.
Using a hand mixer or whisk, whip together pumpkin, avocado oil, syrup, almond milk, and vanilla. Fold in flours, salt, spices, and baking powder to form a smooth batter. Fold in nuts and chocolate, if using. Spread batter evenly in prepared baking pan. Bake until a toothpick comes out mostly clean (these are meant to be moist), between 25–35 minutes. Do not overbake; you want these moist and chewy, not dry.
Allow blondies to cool for a full 30 minutes before slicing into squares so the flavors can develop and the chocolate can set as the blondies cool. Store in a sealed container.