why make this recipe

Brown Butter Pumpkin Blondies are a delightful twist on classic blondies, offering a warm and cozy flavor that brings the essence of fall into every bite. The combination of brown butter and pumpkin adds a rich, nutty taste that perfectly complements the sweetness of the sugars. Plus, they are easy to make and perfect for sharing with family and friends during the season.

how to make Brown Butter Pumpkin Blondies

Ingredients:

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a saucepan, brown the butter over medium heat until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
3. In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
4. Add the eggs, pumpkin puree, and vanilla extract. Stir until smooth.
5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips if using.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for a few minutes before slicing into bars.

how to serve Brown Butter Pumpkin Blondies

Serve these blondies warm or at room temperature. They can be enjoyed on their own or with a scoop of vanilla ice cream on top for a special treat. Drizzling some caramel sauce over them can also elevate their flavor.

how to store Brown Butter Pumpkin Blondies

Store any leftover blondies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze them for up to a month. Just make sure to wrap them well in plastic wrap or foil.

tips to make Brown Butter Pumpkin Blondies

• Be careful not to over-brown the butter; you want it golden and nutty, not burned.
• If you don’t have pumpkin puree, you can make your own by roasting pumpkin and blending it until smooth.
• Feel free to add nuts or dried fruits to the batter for extra texture and flavor.

variation

You can try adding different spices like ginger or allspice for a unique flavor profile. Swapping out chocolate chips for butterscotch chips can also give a fun twist to the blondies.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
   Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and blended until smooth.

2. What if I don’t have brown sugar?
   If you don’t have brown sugar, you can use granulated sugar, but the blondies may be less rich. You can make your own brown sugar by mixing granulated sugar with a little molasses.

3. Can I freeze the blondies?
   Yes, you can freeze them. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to one month. Thaw at room temperature when ready to enjoy.