Brown Butter Pumpkin White Chocolate Blondies
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup unsalted butter
- 1 cup light brown sugar, firmly packed
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up and then develop little brown bits at the bottom. Once it smells nutty and looks golden brown, immediately remove it from the heat and pour it into a large mixing bowl to cool slightly.
- Measure out your pumpkin puree and place it on a stack of three paper towels. Top with another paper towel and press down firmly to soak up excess moisture. This is a crucial step to prevent the blondies from becoming too cakey. You should be left with a thick, concentrated pumpkin paste.
- To the bowl with the browned butter, add the brown sugar and whisk until smooth. Add the blotted pumpkin puree, the egg yolk, and the vanilla extract. Whisk vigorously until the mixture is well-combined and slightly glossy.
- In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop just when the last streaks of flour disappear.
- Allow the batter to cool for a minute if it is still warm so the chocolate doesn’t melt completely. Fold in 1/2 cup of the white chocolate chips. Save the remaining chips to sprinkle on top before baking.
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Spread the batter evenly into the pan and sprinkle the remaining chips on top. Bake 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.