Butternut-Maple Blondies
12
blondies
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1
2-pound butternut squash, halved and seeded
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¾ c
cold unsalted butter, diced, plus more for the pan
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3 tbsp
Demerara sugar, for the pan
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1 c
dark brown sugar
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2 lg
eggs, at room temperature
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2 tbsp
pure maple syrup
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1 tsp
vanilla extract
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2 c
all-purpose flour
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1 ½ tsp
baking powder
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¾ tsp
ground cumin
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¾ tsp
ground ginger
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¼ tsp
ground mace
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½ tsp
kosher salt
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6 oz
white chocolate, coarsely chopped
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From home baking basics to fancy techniques, all of Johnny Iuzzini’s are equally drool-worthy in his cookbook, Sugar Rush.

There are really no rules on what you can and can’t use in a great dessert, and I find that vegetables offer flavors, textures, and colors that work well in the sweet environment. They also can add tons of moisture to a dessert, as the squash does for these blondies. Here the rich, moist squash eliminates the need for the heavy, flavorless corn syrup usually found in blondie recipes.

Directions

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper and put the squash halves on it, cut side down. Roast until the fl esh is fork-tender, 25 to 30 minutes. Remove from the oven and, when cool enough to handle, scoop the fl esh from the skins into a food processor and purée until smooth.
  3. Transfer the squash to a saucepan and simmer over low heat, stirring frequently, for 10 minutes to remove excess moisture. Remove from the heat, measure 1 cup for the blondies, and reserve the remaining purée for another use.
  4. Reduce the oven temperature to 350°F. Grease an 8 × 11-inch baking dish or cake pan with butter and coat it generously with the Demerara sugar, tapping out the excess.
  5. In the bowl of a standing mixer with the paddle attachment, toss the ¾ cup butter and the brown sugar together with your hands until the butter is coated. Beat the butter and sugar on medium speed for about 5 minutes, until lightened and no clumps of butter remain. Add the eggs, one at a time, mixing well and scraping down the bowl with a rubber spatula between additions. Add the syrup and vanilla and mix well.
  6. Sift the fl our, baking powder, cumin, ginger, and mace together; sprinkle the salt over the top. With the mixer on low speed, gradually add the dry ingredients, a little at a time, mixing until just combined. Add the cooled squash and mix until just combined. Remove the bowl from the mixer and fold in two thirds of the white chocolate pieces.
  7. Evenly spread the batter into the prepared pan and sprinkle the remaining chocolate pieces evenly over the top. Bake on the center rack until a cake tester inserted in the center comes out clean, about 45 minutes.
  8. Cool completely in the pan on a rack before cutting into 12 equal-sized pieces.

Reprinted from Sugar Rush. Copyright © 2014 by Johnny Iuzzini. Photographs copyright © 2014 by Johnny Iuzzini and Michael Spain-Smith. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Sugar Rush

Johnny Iuzzini and Wes Martin

Book Cover
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