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Tender Brown Butter Pumpkin Chocolate Chip Blondies

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These tender brown butter pumpkin chocolate chip blondies are a perfect fall dessert with a moist, chewy texture and melty chocolate chips, combining rich brown butter and subtle pumpkin spice warmth.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, browned
  • 1 cup (200g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup (6 oz, 170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (226g) unsalted butter. Stir frequently as it foams, then turns golden brown with nutty aroma (about 5–7 minutes). Watch closely to avoid burning. Once browned, remove from heat and pour into a mixing bowl to cool slightly (5 minutes).
  2. Mix sugars and eggs: To the browned butter (still warm but not hot), whisk in 1 cup (200g) brown sugar and 1/4 cup (50g) granulated sugar until smooth. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract and 1/2 cup (120g) pumpkin puree. The batter will be thick and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
  4. Fold dry into wet: Gradually add the dry ingredients to the wet, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the blondies tender.
  5. Add chocolate chips: Fold in 1 cup (170g) semi-sweet chocolate chips evenly throughout the batter.
  6. Prepare baking pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spread the batter evenly into the pan, smoothing the top with your spatula.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the blondies for 28–32 minutes until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to keep them soft.
  8. Cool and slice: Let the blondies cool completely in the pan on a wire rack (about 1 hour). Use the parchment overhang to lift them out and cut into squares. Serve at room temperature or warmed slightly.

Notes

Watch the butter carefully when browning to avoid burning. Cool the browned butter slightly before adding eggs to prevent scrambling. Avoid overmixing the batter to keep blondies tender. Use the toothpick test to check doneness—aim for moist crumbs, not wet batter. If batter is too thick, add a splash of milk to loosen.

Nutrition

Keywords: pumpkin blondies, brown butter blondies, pumpkin chocolate chip blondies, fall dessert, easy pumpkin dessert, pumpkin spice blondies

Find it online: https://evabake.com/tender-brown-butter-pumpkin-chocolate-chip-blondies-easy-homemade-recipe-for-perfect-fall-dessert/