Brown Butter Pumpkin White Chocolate Blondies
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup white chocolate chips, plus more for topping
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and eventually develop little brown specks at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately and pour it into a large mixing bowl to cool slightly.
- Pumpkin puree contains a lot of water which can make blondies cakey. Spread your 1/2 cup of pumpkin puree onto a plate and press it firmly with several layers of paper towels. Do this until the paper towels come away damp but the pumpkin is thick and concentrated. You should be left with about 1/3 cup of pumpkin “concentrate.”
- Add the brown sugar and granulated sugar to the bowl with the browned butter. Whisk until well combined. Add the blotted pumpkin puree, the egg, and the vanilla extract. Whisk vigorously until the mixture is smooth and glossy.
- In a separate small bowl, whisk together the flour, pumpkin pie spice, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing as soon as no more streaks of flour remain to avoid overworking the batter.
- Fold in the white chocolate chips. Spread the batter evenly into a parchment-lined 8×8 inch square baking pan. Sprinkle a few extra chips on top if desired. Bake at 350°F (175°C) for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.