These Eggless Brown Butter Pumpkin Blondies are so delicious, gooey from chocolate chunks and full of nutty flavor from brown butter. They are the perfect fall treat!
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- 1 cup Salted Butter, Browned And Slightly Cooled (see Instructions)
- 2 cups All purpose flour
- 1-½ tsp Kosher salt
- 15 ounces, weight Canned pumpkin puree (regular pumpkin, no pumpkin pie filling)
- 4 teaspoons Vanilla (yes, as much)
- 1-½ cup brown sugar
- ½ teaspoon 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 the butter melts, it will froth. Wait for the foam to decrease, then look for brown bits of butter in the bottom of the pan. As soon as you see brown bits, turn off the heat. Stir for 1 more minute, then transfer the browned butter to a large bowl for the blondies. Let the butter cool for about 5 minutes, then continue with the recipe.
Preheat the 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.
In the large bowl with the slightly cooled brown butter, add the pumpkin purée, vanilla, brown sugar and pie spice. Mix well to combine.
Stir in flour mixture until just combined. Add the chocolate chips.
Transfer mixture to baking dish and spread to fill pan. Bake the Brown Butter Pumpkin Blondies for 40-50 minutes until the edges are lightly browned and the center is just set. The top of blondies will always look slightly undercooked.
Remove from oven and let cool completely in pan before removing and slicing/serving. Yum.
Recipe adapted from Food52.
