Brown Butter Pumpkin White Chocolate Blondies
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons 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
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides. This makes it easy to lift the blondies out once they have cooled.
- Place the unsalted butter in a medium saucepan over medium heat. Melt the butter, then continue cooking it while whisking constantly. The butter will foam and then start to develop little brown flecks 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. Place the 1/2 cup of pumpkin puree onto a plate lined with paper towels. Press another paper towel on top to soak up the excess moisture. You want the pumpkin to look thick and concentrated.
- Whisk the brown sugar into the slightly cooled brown butter until smooth. Add the blotted pumpkin puree, the egg, and the vanilla extract. Whisk vigorously until the mixture is well-combined and glossy.
- Gently fold in the all-purpose flour, pumpkin pie spice, and salt using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can make the blondies tough.
- Fold in 1/2 cup of the white chocolate chips. Save the remaining chips to sprinkle on top of the batter once it is in the pan for a beautiful presentation.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining white chocolate 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. Let the blondies cool completely in the pan before slicing.