HALLOWEEN FAVOR: Pumpkin Blondie | THE NIBBLE Blog - Adventures In The World Of Fine Food HALLOWEEN FAVOR: Pumpkin Blondie – THE NIBBLE Blog – Adventures In The World Of Fine Food
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HALLOWEEN FAVOR: Pumpkin Blondie


Shine on harvest blondie. Photo courtesy
Sugardaddy’s.
 

We love getting gifts from Sugardaddy’s Sumptuous Sweeties. The brownies and blondies are tops, the flavor choices wonderful, and they’re packaged beautifully for gifting.

Here’s our original review.

For harvest season, there’s the Harvest Blondie: a kind of pumpkin brownie with a pumpkin purée swirl, pumpkin pie spices, roasted walnuts and white chocolate chips in a classic blondie batter. (While it may look like a torte, the photo shows the blondie on a miniature pedestal.)

They’re one of our seasonal picks as treats for the family, as party favors or as Thanksgiving place settings.

Six Harvest Blondies individually encased in round acrylic boxes are $29.75. Lovely gift packaging options—including monogrammed silk bags—are available. Head to Sugardaddys.com.

 
THE ORIGINAL BLONDIE

The blondie was not named for Dagwood Bumstead’s wife. It started life known as a butterscotch blondie.

The batter—flour, brown sugar, butter, eggs, baking powder and vanilla—is yellow (blonde), as opposed to chocolate brownie batter. Early recipes contained butterscotch chips.

Today’s blondies typically combine butterscotch chips and chocolate chips, and often, nuts.

According to Food Timeline, blonde brownies predate chocolate brownies by about 10 years. Around 1896, a molasses-flavored bar cookie (no chocolate, cocoa or chocolate chips) called a brownie appeared. The name honored the elfin characters featured in popular books, stories, cartoons and verses, very popular at the time, by Palmer Cox. The Eastman Kodak Brownie camera was also named after these elves.

After the later introduction and popularity of chocolate brownies, became known as a butterscotch brownie (history of the brownie). The name “Blondie” surfaces in the 1980s.

Want to bake your own? Here’s a recipe from Dorie Greenspan.

  




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