Brown Butter Pumpkin Blondies
Brown Butter Pumpkin Blondies are the perfect dessert for fall. They are soft, chewy, and full of cozy pumpkin flavor.
Servings: 9 servings
Equipment
- Saucepan
- Mixing Bowl
- Baking Pan
Ingredients
Ingredients
- 3/4 cup unsalted butter Melted and browned
- 1 1/4 cups light brown sugar Packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips or pecans Optional
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Melt the unsalted butter in a saucepan over medium heat. Stir it frequently until the butter turns golden brown and gives off a nutty aroma. Then, take it off the heat.
- In a large mixing bowl, whisk together the browned butter and the packed light brown sugar. Then add the egg, vanilla extract, and pumpkin puree and mix well.
- In another bowl, combine the all-purpose flour, ground cinnamon, nutmeg, ginger, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. If you like, fold in the white chocolate chips or pecans.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the blondies cool completely in the pan before cutting them into squares.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. They can also be frozen for up to 3 months.