Pum'kin Wine Blondies
We love it when Duplin fans share their recipes with us. So when baker Mindy Davisson of Edible Art Bakery & Cafe in Raleigh said she had an idea for Pum'kin Wine Blondies, we couldn't wait to make the easy dessert for Thanksgiving. A grab-and-go treat like Pum'kin Wine Blondies is a must on Thanksgiving and Christmas dessert tables, but we also adore these bars throughtout the fall for tailgate parties, Halloween get-togethers or simple weekday desserts. We like to pack them our lunch boxes, too.
Ingredients:
- 1 cup butter, softened
- 2 cups brown sugar, lightly packed
- 2 tablespoons Duplin Pum’kin, Carolina Red or Hatteras Red wine (see cook's note)
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons pumpkin spice blend
- ½ teaspoon salt
- ½ teaspoon baking powder
- FOR THE FROSTING:
- 8 ounces cream cheese, softened
- ¼ pound of butter, softened
- 2 teaspoons of Duplin Pum’kin wine
- 1 teaspoon vanilla extract
- 4 cups of confectioners’ sugar
Directions:
COOK'S NOTE: If using Hatteras Red or Carolina Red instead of Pum'kin, trying adding 1 cup of chocolate chips to this recipe.
- Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan. Set aside.
- Add the butter to a mixing bowl with the brown sugar. Beat until well incorporated.
- Beat the eggs and wine into the butter and sugar mixture.
- Add the flour, pumpkin spice blend, salt and baking powder. Beat until just combined.
- If using chocolate chips, gently fold them in at this point.
- Pour batter into the prepared pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove pan from the oven and place on a wire rack. Cool blondies completely.
- While blondies are cooling, prepare the frosting: Using mixer set at medium speed, blend softened butter and cream cheese in a large bowl until well combined.
- Beat in the Duplin Pum'kin Wine and vanilla extract.
- Stir in confectioners' sugar and then use the electric mixer set at medium speed to whip frosing.
- Cut 12 large or 24 small blondies. Spread 1 to 2 tablespoons of frosting on each blondie.
- Makes 12 servings.
Products you will need:
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