Brown Butter Pumpkin Blondies are a delicious fall treat that combines the rich flavor of brown butter with the warmth of pumpkin and spices.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (canned or fresh)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier removal.
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the browned butter over the sugars and mix until well combined.
Add the egg and vanilla extract to the butter-sugar mixture, stirring until smooth. Then, mix in the pumpkin puree until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If desired, fold in the chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the blondies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.
Notes
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter.
If you prefer a spicier flavor, increase the cinnamon and nutmeg to 1 teaspoon each for a more robust taste.