Pumpkin blondies

Ingredients for 1 servings:

• 300 g Hokkaido pumpkin(s)
• 300 g margarine
• 150 g brown sugar
• 150 g white chocolate
• 4 eggs
• 170 g flour
• 1 pack of pudding powder, alternatively 30 g cornstarch
• 1 tsp baking powder
• n. B. Spice(s) (cinnamon, nutmeg, salt, vanilla, orange peel)
• 150 g white chocolate, coarsely chopped
• 80 g walnuts or pecans
• 200 g white chocolate coating
• Walnut halves, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

approx. 25 pieces

Place the Hokkaido in the oven at 200°C (400°F) until soft (about 20-30 minutes), allow to cool slightly, then peel off the skin. Leave the oven on immediately so it is already preheated. In the meantime, carefully melt the sugar with the margarine, 150g of chocolate, and the spices, and allow to cool. Beat 4 eggs, add the cooled pumpkin flesh, and mix well (this will break up the pumpkin flesh, so there is no need to puree it separately). Now add the cooled butter and sugar mixture, the flour, the baking powder, and the pudding mix, and mix well. Stir in the chopped chocolate and nuts, then spread onto a baking sheet lined with baking paper. Bake at 190°C (375°F) for about 25 minutes; do the toothpick test. Remove from the oven, let cool, then cover with the chocolate coating and decorate with more walnut halves if desired.