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fudgy brown butter pumpkin blondies - featured image

Fudgy Brown Butter Pumpkin Blondies with White Chocolate

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 16 servings 1x

Description

Dense, chewy, and impossibly moist blondies made with nutty brown butter, pumpkin puree, and white chocolate. This easy one-bowl recipe requires no mixer and delivers a fudgy texture perfect for fall.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (245g) pure pumpkin puree
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ cups (255g) white chocolate chips
  • ½ cup toasted pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
  2. Melt the butter in a medium saucepan over medium heat. Stir constantly until it foams, settles, and smells nutty with brown specks at the bottom (5-8 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  3. In a large mixing bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth.
  4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Whisk in the pumpkin puree until combined.
  6. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  7. Gradually add dry ingredients to wet ingredients. Fold gently with a spatula until no flour streaks remain. Do not overmix.
  8. Fold in white chocolate chips and pecans (if using).
  9. Pour batter into prepared pan and spread evenly.
  10. Bake for 25-30 minutes until edges are golden and center is slightly soft. A toothpick should come out with moist crumbs.
  11. Cool in pan for at least 20 minutes before lifting out and cutting into squares.

Notes

Ensure pumpkin puree is not watery; pat dry with paper towels if necessary. Do not burn the butter; remove from heat as soon as it smells nutty. Blondies continue to cook in the pan after removal from oven, so do not overbake. For best texture, let cool completely before cutting.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 blondie square
  • Calories: 280
  • Sugar: 26
  • Sodium: 180
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin blondies, brown butter, white chocolate, fall dessert, fudgy bars, easy baking, no mixer

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Find it online: https://mydinnerecipes.com/fudgy-brown-butter-pumpkin-blondies-with-white-chocolate/