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Browned Butter Blondie

Browned Butter Blondies That Will Melt Your Heart

These Browned Butter Blondies are a delightful dessert perfect for autumn gatherings, with a rich flavor and a tender texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup Butter softened, can substitute with margarine for dairy-free
  • ¼ cup Granulated Sugar can be replaced with coconut sugar
  • 1 cup Brown Sugar light or dark can be used interchangeably
  • ½ teaspoon Salt use sea salt for a richer taste
For the Filling
  • 3 large Eggs can use flax eggs as a vegan alternative
  • 15 oz Pumpkin Puree ensure it's 100% pure pumpkin
  • ⅓ cup Heavy Cream can substitute with coconut cream for dairy-free
  • 2 tablespoons Cornstarch can substitute with arrowroot starch
  • 1 teaspoon Pumpkin Pie Spice use a homemade blend if preferred
  • 1 teaspoon Cinnamon adjust based on taste preference
  • 1 teaspoon Vanilla Extract use pure vanilla for the best flavor

Equipment

  • Stand mixer
  • Baking Pan
  • Parchment Paper
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a stand mixer, combine softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes until light and fluffy.
  3. Add eggs and vanilla extract to the creamed mixture. Beat until well combined and smooth.
  4. In a separate bowl, sift together cornstarch, pumpkin pie spice, cinnamon, and salt. Gradually add to wet ingredients, mixing until the dough pulls away from the sides.
  5. Press the dough into the prepared baking pan, covering all corners. Bake for 15 minutes until edges are golden.
  6. While the crust bakes, whisk together pumpkin puree, heavy cream, remaining eggs, sugars, cornstarch, pumpkin pie spice, and salt until smooth.
  7. Pour the pumpkin filling over the baked crust. Increase oven temperature to 400°F and bake for 15 minutes. Then reduce to 350°F and bake for another 40 minutes.
  8. Allow to cool in the pan for 45-60 minutes, then refrigerate for at least 3 hours before serving.
  9. Lift out using the parchment overhang, cut into squares, and serve topped with whipped cream and a sprinkle of nutmeg.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 700IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, chill the bars completely to enhance flavors and ensure a clean cut when serving.

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