On an entirely different note, my friend Natalie sent an email on Monday to ask if I had a pumpkin recipe to feature this week in celebration of Hallowe’en. I referred her to my Spicy Pumpkin Gingerbread which is ideal for the fall and winter. Watch this space for other pumpkin desserts (including a pumpkin cheesecake) just in time for American Thanksgiving.
2/3 cup unsalted butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Butter and line a 9x9 inch pan with wax or parchment paper.
2. In a small bowl, mix flour and baking soda. Set aside.
3. In a medium bowl, beat butter and sugars. Add egg and vanilla and beat again.
4. Add the flour mixture to the wet ingredients and mix well with a wooden spoon. Fold in chocolate chips.
5. Using the spoon or your fingers dipped in cold water, evenly spread the batter into the prepared pan. Bake until lightly browned - 20 minutes for super chewy bars or 25 minutes for more crisp bars.
6. During cooking the edges of the batter will bake unevenly, causing the batter to rise up at the sides. To prevent this, wrap aluminum foil around the edge of the pan so that it shields the edges of the batter. This will ensure more even baking.
7. The mixture will be quite soft when it comes out of the oven. Let it cool for an hour or two, and then cut into bars. Store in an airtight container for up to a week.