Bombshell Blondies

Blondies are just as rich as brownies, but different . . . just like blondes and brunettes. Who has more fun? You decide.

Makes 16 bars

Ingredient List:

• 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)

Step By Step Instructions:

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.