oh yeah, they are currently my favorite dessert.
I’ve never made blondies before. I’ve always wanted to, but for some reason I always go straight to brownies. It just seems more decadent.
I was wrong. I was wrong all along. I’m truly in love with these pumpkin blondies.
I mean pumpkin is a wonderful ingredient to begin with. And then there’s the butterscotch, it really goes well with pumpkin, or I guess everything. AND, on top of that, I made brown butter for these blondies; it really gives the batter a nutty flavor. Oh yeah, perfect, just perfect.
When I first read about brown butter, I didn’t believe it would make that much of a difference. People say after butter is cooked for awhile, it starts to have a “nutty flavor.” At that point, I was like well there are no nuts in butter, and I know that cows don’t eat nuts, so how in the world does butter give a nutty flavor. So being doubtful yet curious, I made brown butter for the first time for these chocolate chip cookies.
Yup, people are right, simmering butter over low heat until it turns brown does make your kitchen smells wonderful and… nutty. Sure, it is an extra step, but trust me, it is worth it, so worth it.
Brown Butter Pumpkin Blondies
Slightly adapted from Brown Eyed Baker
1 ¼ C all-purpose flour
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
pinch of salt
½ C (1 stick) unsalted butter
¾ C lightly packed brown sugar
½ egg, slightly beaten
½ Tbsp vanilla extract
1 C pumpkin puree
½ C butterscotch chips
½ C chocolate chips
1. Preheat oven to 350 F. Grease an 8x8 square pan or an 8-inch round cake pan
2. In a small saucepan, heat butter over medium heat until melted, turn heat down to low and let it simmer until it turns brown.
Remove from heat and pour into mixing bowl and let cool to room temperature. I was impatient, so I stick the bowl in the freezer, and stir it every 5 minutes to make sure it cools down evenly.
Make sure the butter doesn’t get too hard.
3. In a bowl, sift together flour, cinnamon, ginger, nutmeg, allspice, and salt; set aside
4. When the brown butter is soft and nice at room temperature, beat in brown sugar until light and fluffy.
Add in egg and vanilla and beat until incorporated.
Stir in pumpkin puree.
5. Take a spoonful or two of flour mixture, toss it with butterscotch and chocolate chips, set aside.
And then mix the rest of the flour mixture into the blondie batter.
When mixture almost comes together, stir in the butterscotch and chocolate chips.
6. Spread it evenly over the greased pan and bake for 20-25 minutes.
I baked mine for 22 minutes. Let completely before cutting.
If you like fudgy brownies/blondies, go for 22 minutes; just make sure you let them cool completely before you cut into them or they’ll crumble and fall apart. Not that there’s anything wrong with that. If you’re impatient/like your blondies warm, just dig in and devour with a spoon, no one will judge you.
If you like cakey brownies/blondies, bake it for a bit longer. Just make sure you check on it every two minutes or so to make sure they don’t burn.