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Brown Butter Pumpkin Blondies Recipe

Brown Butter Pumpkin Blondies Recipe
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★★★★★

5.2 from 19 reviews

Indulge in the rich, autumn-inspired flavors of our Brown Butter Pumpkin Blondies. These moist and flavorful bars combine nutty browned butter with spiced pumpkin puree and sweet white chocolate, topped with crunchy pumpkin seeds and a hint of flaky salt for the perfect seasonal treat.

Ingredients

Scale

Wet Ingredients

  • 1 ½ sticks (6 oz) unsalted butter, browned
  • 1 ¼ cups lightly packed brown sugar
  • ½ cup pumpkin puree
  • 2 eggs
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp kosher salt
  • ¾ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp freshly ground nutmeg
  • ½ tsp baking powder

Add-ins and Toppings

  • 6 oz chopped white chocolate (or white chocolate chips/semi-sweet chocolate as alternatives)
  • Pumpkin seeds, for topping
  • Flaky salt, optional

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease an 8×8 inch baking dish and line the bottom with parchment paper to prevent sticking and ensure easy removal of the blondies.
  2. Combine wet ingredients: In a large bowl, whisk together the browned butter, lightly packed brown sugar, and pumpkin puree until the mixture is smooth and well combined.
  3. Add eggs and vanilla: Whisk in the eggs and vanilla extract thoroughly to blend all the wet components evenly.
  4. Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour, kosher salt, ground cinnamon, ground ginger, freshly ground nutmeg, and baking powder ensuring all the spices and leavening are evenly incorporated.
  5. Combine wet and dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined, taking care not to overmix, which could lead to tough blondies.
  6. Fold in white chocolate: Gently fold in the chopped white chocolate pieces so that they are evenly distributed throughout the batter without melting.
  7. Transfer batter and add toppings: Pour the batter into the prepared baking dish and spread it out evenly using a spatula. Sprinkle pumpkin seeds on top for added texture and a festive look.
  8. Bake: Place the dish in the preheated oven and bake for 25-35 minutes. The blondies should puff up, turn golden brown on top, and be set but still slightly gooey in the center for the best texture.
  9. Cool and finish: Remove from oven and, if desired, sprinkle flaky salt on top to enhance flavor. Let the blondies cool completely in the pan before slicing into bars for serving.

Notes

  • For a dairy-free alternative, substitute browned butter with browned coconut oil and use dairy-free white chocolate chips.
  • Pumpkin puree can be homemade or canned; ensure it is pure pumpkin, not pumpkin pie filling.
  • You can substitute semi-sweet chocolate chips for white chocolate if preferred.
  • Make sure not to overbake as blondies continue to cook slightly after removal from the oven.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: brown butter blondies, pumpkin blondies, pumpkin dessert, fall desserts, white chocolate blondies, pumpkin seeds dessert

Find it online: https://cheflenacooks.com/brown-butter-pumpkin-blondies-recipe/