By CafeHailee
Brown Butter Pumpkin Blondies Recipe
Makes 1 8x8 pan
Updated at: Fri, 03 May 2024 03:25:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
291
High
Nutrition per serving
Calories3899.8 kcal (195%)
Total Fat210.3 g (300%)
Carbs465.7 g (179%)
Sugars310.4 g (345%)
Protein47.7 g (95%)
Sodium2470.6 mg (124%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1.5 sticksunsalted butter
browned
1 ¼ cupsbrown sugar
lightly packed
½ cuppumpkin puree
2eggs
2 tspvanilla
1 ½ cupsall purpose flour
1 tspkosher salt
¾ tspground cinnamon
¼ tspground ginger
⅛ tspnutmeg
freshly ground
½ tspbaking powder
6 ozwhite chocolate
chopped, don’t chop too small or it will just melt into the batter
Pumpkin seeds
for topping
Flakey salt
optional
Instructions
Step 1
Preheat oven to 350ºF. Grease an 8x8 baking dish and line the bottom with parchment.
Step 2
In a large bowl, mix brown butter, brown sugar, and pumpkin until combined.
Step 3
Whisk in eggs and vanilla.
Step 4
In a small bowl whisk flour, salt, cinnamon, ginger, nutmeg and baking powder.
Step 5
Add the dry ingredients to the wet and mix until just combined. Try to not over mix!
Step 6
Gently fold in white chocolate.
Step 7
Transfer batter to prepared baking dish and spread the batter out evenly. Sprinkle with pumpkin seeds.
Step 8
Bake for 25-35 minutes until the blondies are golden brown and have puffed up nicely.**
Step 9
Sprinkle with flake salt if desired.
Step 10
Let cool completely in the pan, then cut into bars.
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