Description
These Brown Butter Pumpkin Blondies are a luscious twist on the classic blondie, combining the rich, nutty flavor of browned butter with the warm spices and moistness of pumpkin puree. Topped with white chocolate chunks and crunchy pumpkin seeds, these bars are perfect for fall baking or anytime you want a comforting, sweet treat with a hint of spice.
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 & Toppings
- 6 oz chopped white chocolate (or white chocolate chips or semi-sweet chocolate as alternatives)
- Pumpkin seeds, for topping
- Flaky salt, optional for sprinkling
Instructions
- 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 make removal easier.
- Combine Wet Ingredients: In a large mixing bowl, stir together the browned butter, brown sugar, and pumpkin puree until well combined and smooth.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and fully incorporated.
- 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 to evenly combine the spices and leavening.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to ensure tender blondies.
- Fold in Chocolate: Gently fold the chopped white chocolate into the batter, distributing it evenly without breaking the pieces down too much.
- Transfer and Top: Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle pumpkin seeds over the top for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 35 minutes, or until the blondies are golden brown, puffed up, and set but still slightly gooey in the center. Keep an eye on them to avoid overbaking.
- Finish and Cool: Remove the blondies from the oven and, if desired, sprinkle with flaky salt. Let them cool completely in the pan so they set well before cutting into bars.
Notes
- You can substitute the chopped white chocolate with white chocolate chips or semi-sweet chocolate for a less sweet variation.
- Baking times may vary depending on your oven. Aim for blondies that are puffed and just set with a slightly gooey center for the best texture.
- Using parchment paper in the pan ensures easy removal and cleaner cuts.
- Flaky salt is optional but adds a nice contrast to the sweetness and enhances flavor.
Nutrition
- Serving Size: 1 bar (based on 9 bars per batch)
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
