Brown Butter Pumpkin Blondies
Brown Butter Pumpkin Blondies – try this ridiculously easy and delicious recipe for a simple blondie with serious fall attitude.
Brown Butter Pumpkin Blondies – a simple blondie with serious fall attitude.
I hesitated.
My inner critic worried. Nagged, actually.
“Maybe they’re sick of pumpkin recipes.”
“Really, another pumpkin recipe?”
“We’re all sick of pumpkin by now!”
But my kids kept asking for these Brown Butter Pumpkin Blondies, and I found myself making batch after batch. So if they still love them, I’m hoping you have room in your heart for just one more pumpkin recipe before I retire it for the season.
And really, if there’s anything I love about a blondie, is that it is so ridiculously easy. Easier than cookies, easier than cake, easier than pie. You make the batter then dump it into a pan. That’s it. So, if you’re trying to figure out what to do with that last cup of pumpkin you have in the fridge, these Brown Butter Pumpkin Blondies are the answer.
Nutty brown butter, pumpkin, chocolate chunks and nuts, if you’re feeling up to it, swirl together in a simple treat that you won’t mind making over and over again, no matter what anyone says about pumpkin season.
Try these other delicious dessert recipes:
White Chocolate Chip and Currant Oatmeal Cookies
7 Layer Bars
Sweet Potato Blondie Bars
Zucchini Banana Brownies
Lemon-Blackberry Chess Pie Bites
Homemade Cherry Pop Tarts
Coffee-Glazed Baked Chocolate Doughnuts
Brown Butter Pumpkin Blondies
Ingredients
- 1/2 cup butter (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup semi sweet chocolate chips
- 1/2 cup walnuts optional
Instructions
- Preheat oven to 350°F.
- Prepare an 8×8 baking pan by lightly spraying with cooking spray or greasing with butter. Line with parchment paper.
- In a medium saucepan, melt butter over medium heat and cook until the butter is golden brown. Skim any foam from the sauce and discard. Whisk in the sugars. Remove from heat and whisk in the eggs, vanilla and pumpkin.
- In a separate small bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Stir into the butter mixture until just combined. Stir in half of the chocolate chips. Pour into prepared pan and spread evenly. Top with remaining chocolate chips and walnuts.
- Bake for about 20 minutes or until it begins to pull from the edges of the pan. Remove from oven, cool completely (or at least until it is just lukewarm). Slice into 16 squares and serve.
Nutrition
Comments
COOKBOOK
wow, this cake is delicious, thank you for sharing the way.
Look very delicious! I like it! I really want make it now! The instructions in your post really useful with me! Thanks for sharing!
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This is such a great resource that you are providing and you give it away for free. I love seeing that understand the value of providing a quality resource for free.
I have some left over pumpkin from the weekend. Guess how I’m going to use it?
You are so talented!! Your photos and recipes blow me away. The ease of this one just might get me back to baking :)
i love pumpkin – always! i can’t wait to try these, they look delicious! i’m glad this recipe won out over your inner critic. :-)