Description
These egg-free Brown Butter Pumpkin Blondies are so delicious, ooey gooey from chocolate chunks and full of nutty flavor from brown butter. They’re the perfect fall treat!
Ingredients
- 1 cup Salted Butter, Browned And Cooled Slightly (see Instructions)
- 2 cups All-purpose Flour
- 1-½ teaspoon Kosher Salt
- 15 ounces, weight Canned Pumpkin Puree (plain Pumpkin, Not Pumpkin Pie Filling)
- 4 teaspoons Vanilla (yes, That Much)
- 1-½ cup Brown Sugar
- ½ teaspoons Pumpkin Pie Spice
- 1 cup Chocolate Chips
Preparation
To brown the butter, melt it in a skillet over medium heat, stirring as you go. When butter melts, it will foam. Wait for foam to diminish, then look for brown bits of butter on the bottom of the skillet. As soon as you see brown bits, turn heat off. Stir for 1 minute more, then transfer brown butter to a large bowl for the blondies. Let butter cool for about 5 minutes, then proceed with the recipe.
Preheat oven to 350ºF. Prepare a square baking dish (8×8 or 9×9) with parchment paper or cooking spray.
Whisk flour and salt in a small bowl.
To the large bowl with the slightly cooled brown butter, add pumpkin puree, vanilla, brown sugar, and pie spice. Stir well to combine.
Fold in flour mixture until barely combined. Stir in chocolate chips.
Transfer mixture to the baking dish and spread to fill the pan. Bake brown butter pumpkin blondies for 40–50 minutes until edges are lightly brown and center is just set. The top of the blondies will still look slightly underdone.
Remove from oven and cool completely in pan before removing and slicing/serving. Yum.
Recipe adapted from Food52.
