Description
These Brown Butter Pumpkin Blondies combine the rich, nutty flavor of browned butter with seasonal pumpkin puree, warm spices, and chunks of white chocolate for a decadent treat. Elevated with a sprinkling of pumpkin seeds and flaky salt on top, these blondies offer a perfect balance of moist, tender texture and sweet, spiced flavor, ideal for fall or anytime you crave a cozy dessert.
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
- 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.
- 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.
- Add eggs and vanilla: Whisk in the eggs and vanilla extract thoroughly to blend all the wet components evenly.
- 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.
- 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.
- Fold in white chocolate: Gently fold in the chopped white chocolate pieces so that they are evenly distributed throughout the batter without melting.
- 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.
- 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.
- 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
- You can substitute white chocolate chips for the chopped white chocolate if preferred.
- Semi-sweet chocolate chips or chunks also work well for a slightly less sweet version of these blondies.
- Baking times may vary slightly depending on your oven; aim for a puffed, golden surface with a moist, slightly gooey center.
- Flaky salt on top is optional but adds a nice contrast to the sweetness.
Nutrition
- Serving Size: 1 bar (assuming 16 bars per recipe)
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
