Recipe: Pum'kin Wine Blondies

From: Duplin Winery

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.

  1. Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan. Set aside.
  2. Add the butter to a mixing bowl with the brown sugar. Beat until well incorporated.
  3. Beat the eggs and wine into the butter and sugar mixture. 
  4. Add the flour, pumpkin spice blend, salt and baking powder. Beat until just combined.
  5. If using chocolate chips, gently fold them in at this point.
  6. Pour batter into the prepared pan.
  7. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove pan from the oven and place on a wire rack. Cool blondies completely.
  9. 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. 
  10. Beat in the Duplin Pum'kin Wine and vanilla extract.
  11. Stir in confectioners' sugar and then use the electric mixer set at medium speed to whip frosing. 
  12. Cut 12 large or 24 small blondies. Spread 1 to 2 tablespoons of frosting on each blondie.
  13. Makes 12 servings.
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