I do realise that I’m a little seasonally out-of-whack with this one. But if you can’t make a treat at the wrong time of year just because you fancy it, then what kind of life is that? These sweet treats were born out of needing a use for some Pumpkin Spice Chips I had leftover in the cupboard. UK folks, sadly these are not available online at the moment but I’ll update this if they appear again. US lovelies, these are by Toll House and might be a little easier to find! In lieu of the pumpkin version, chocolate would work just fine, though I imagine any form of chips might work rather perfectly!
These chewy little squares are a sort of magical brownie-cookie hybrid. I guess they are more of a blondie due to the lack of chocolate, but lets not get too technical here. They are pretty darn tasty, and that’s probably all we need to worry about!
1/2 Cup Butter
1/2 Cup Brown Sugar
1/2 Cup Caster Sugar
1 Tsp Vanilla
2 Tsp Cinnamon
1 Tsp Ginger
1/2 Tsp Nutmeg
1/2 Tsp Ground Cloves
1/2 Tsp Baking Powder
1 Cup Pumpkin Spice/Chocolate/Butterscotch Chips
Preheat the oven to 180c. I made mine in an Aga, so if you are too, pop in the cool sheet to the top oven.
Melt the butter in a microwavable container, and pour into a large bowl with the sugar and vanilla. Mix together until combined. Mix in the egg, then the spices, then the flour. Try not to over-mix! Pour in your chips of choice and stir until they are evenly distributed.
Pour into a lined or greased baking tray. A square one would be best, but a round one works just fine too as you’re going to cut it up. Pop in the oven for approx 15 minutes, until you get a lovely shiny shell on the top.
Leave to cool and slice up into squares.
Do let me know if you give them a try, and please send a picture if you do!