Brown Butter Pumpkin Blondies

$- 1 cup unsalted butter - 1 cup brown sugar - 1/2 cup white sugar - 1 cup pumpkin puree (not pie filling) - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup chocolate chips (or butterscotch chips) - Optional: Chopped walnuts or pecans for topping Each ingredient plays a key role in creating the perfect blondie. The unsalted butter adds richness and flavor. Brown sugar gives a deep, caramel taste, while white sugar balances sweetness. The pumpkin puree provides moisture and that lovely fall flavor. Eggs help bind everything together, making blondies soft and chewy. Vanilla extract adds warmth. All-purpose flour gives structure to the batter. Baking powder and soda help the blondies rise. The spices—cinnamon, ginger, and nutmeg—bring warmth and depth. Salt enhances all the flavors, while chocolate or butterscotch chips add sweetness and texture. You can top your blondies with chopped walnuts or pecans for a delightful crunch. Using good-quality ingredients makes a big difference. Fresh spices and high-quality chocolate elevate the taste. So, gather these ingredients and let’s get baking! 1. Preheat the oven and prepare the baking dish Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x13 inch baking dish. You can also line it with parchment paper. This makes it easy to lift out the blondies later. 2. Melting and browning butter correctly In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it often. Watch it closely until it turns golden brown and smells nutty. This should take about 5 to 7 minutes. Be careful not to let it burn. Once done, remove it from the heat and let it cool slightly before using it in your mix. 3. Combining sugars with brown butter In a large mixing bowl, pour in the brown butter. Add 1 cup of brown sugar and 1/2 cup of white sugar. Stir these together until they are well mixed. This will create a rich, sweet base for your blondies. 4. Incorporating wet ingredients and dry ingredients Next, mix in 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Stir this until it is smooth. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix, stirring gently. Be careful not to overmix. Finally, fold in 1 cup of chocolate chips and, if you like, some chopped walnuts or pecans. 5. Pouring batter and spreading in the dish Pour the batter into your prepared baking dish. Use a spatula to spread it evenly. This ensures all blondies bake at the same rate. 6. Baking time and toothpick test Place the dish in your preheated oven. Bake for 25 to 30 minutes. To check if they are done, insert a toothpick in the center. If it comes out with a few moist crumbs, the blondies are ready. Let them cool in the pan for about 10 minutes before moving them to a wire rack to cool completely. Now, you’re ready to enjoy your delicious brown butter pumpkin blondies! To get the best texture in your blondies, focus on mixing. You want a thick batter that holds its shape. This means adding dry ingredients slowly. Mix until you see no dry flour. Don’t stir too much, or your blondies will be tough. A few lumps are okay. These blondies shine with a scoop of ice cream on top. Vanilla goes well but feel free to try other flavors. A dollop of whipped cream can add a nice touch too. For a pretty finish, dust with powdered sugar. It makes them look fancy and inviting. To make brown butter, heat the unsalted butter in a pan. Stir it often until it turns golden brown. You will smell a nutty aroma when it's ready. This adds a rich flavor to your blondies. Brown butter is versatile. You can use it in cookies, sauces, and even risottos. It adds depth to many dishes. Enjoy experimenting with this flavor in your kitchen! {{image_2}} You can change the type of sugar in this recipe. Using all brown sugar gives a richer flavor. Mixing brown and white sugar adds depth. For a different taste, try using coconut sugar. It offers a unique twist. If chocolate chips are not your favorite, butterscotch chips work well too. They add a sweet, caramel-like flavor. You can even mix both for a fun treat! Want to spice things up? Add a pinch of ground cloves or allspice. These spices boost the warm, cozy notes of pumpkin. You could also try mixing in dried fruits like cranberries or raisins. They add sweetness and texture. Coconut flakes are another great mix-in. They bring a tropical taste that pairs well with pumpkin. Just be sure to adjust the amount of flour if you add extra ingredients. To make nut-free blondies, simply skip the nuts. If you want to keep some crunch, try sunflower seeds. They add a nice bite without nuts. For a gluten-free option, replace all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum. This helps keep the texture just right. You can also use oat flour for a different flavor. To keep your brown butter pumpkin blondies fresh, store them at room temperature if you plan to eat them within a few days. Use an airtight container to prevent them from drying out. If you need to store them longer, put them in the fridge. This helps keep them moist but may change their texture slightly. Avoid covering them with plastic wrap. Instead, use a covered dish or an airtight container. This keeps them fresh without sticking together. If you want to freeze your blondies, first let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. Be sure to squeeze out as much air as possible. When you’re ready to eat one, take it out of the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. You can also reheat them in the microwave for about 10-15 seconds for a warm treat. Brown butter pumpkin blondies can last up to one week at room temperature. If you store them in the fridge, they can last up to two weeks. However, freezing them is the best way to keep them fresh for up to three months. After that, the quality may decline, and they may lose their yummy taste and texture. Blondies and brownies both fall under the cookie bar category. The key difference lies in their main ingredients. Brownies use cocoa powder or melted chocolate, giving them a rich, dark color. Blondies skip the chocolate, using brown sugar and vanilla for sweetness. This creates a lighter, golden color and a chewy texture. Both are delicious, but they offer different flavor profiles. Yes, you can use fresh pumpkin! Start by roasting a sugar pumpkin until soft. Then, scoop out the flesh and puree it until smooth. Make sure to drain excess water for the best texture. Fresh pumpkin adds a vibrant flavor but may slightly change the moisture level. Adjust your baking time if needed, as fresh pumpkin can be wetter than canned. To check if your blondies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are perfect. If it has wet batter on it, give them more time. Keep an eye on the edges; they should look set and slightly golden. Remember, they will continue to cook in the pan after you take them out. Yes, you can make these blondies dairy-free! Substitute the unsalted butter with a dairy-free butter or coconut oil. Use a dairy-free chocolate or butterscotch chip as well. This keeps the rich flavor while ensuring everyone can enjoy them. Just make sure to check the labels on your ingredients for any hidden dairy. This blog post covered how to make delicious blondies using simple ingredients. We explored each ingredient, from unsalted butter to spices, and went through step-by-step instructions for preparing, mixing, and baking. Remember the key tips for texture and flavor, plus variations for personalizing your blondies. Storing and freezing methods ensure you enjoy them later. Embrace your creativity with these recipes, and enjoy every bite of your tasty treats!$

Brown Butter Pumpkin Blondies

Indulge in the cozy flavors of fall with these irresistible Brown Butter Pumpkin Blondies! With a rich brown butter base, pumpkin puree, and a touch of warm spices, this recipe is perfect for your autumn gatherings. Easy to make and even easier to enjoy, these blondies are sure to be a hit! Click through for the full recipe and tips to create a delightful treat for your loved ones! #BrownButterPumpkinBlondies #FallBaking #PumpkinRecipes #DessertRecipes

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Ingredients

1 cup unsalted butter

1 cup brown sugar

1/2 cup white sugar

1 cup pumpkin puree (not pie filling)

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup chocolate chips (or butterscotch chips)

Optional: Chopped walnuts or pecans for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

In a medium saucepan over medium heat, melt the butter. Stir it occasionally until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Remove the pan from heat and let the brown butter cool slightly. Then, transfer it to a large mixing bowl.

Add the brown sugar and white sugar to the brown butter, stirring until well combined.

Mix in the pumpkin puree, eggs, and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the chocolate chips (and nuts if using).

Pour the batter into the prepared baking dish and spread it evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Allow the blondies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Prep Time: 15 min | Total Time: 45 min | Servings: 16

- Presentation Tips: Serve these warm with a dollop of whipped cream or a scoop of vanilla ice cream on top. Dust with powdered sugar for an elegant finish!