Name a better combination besides: blondies + pumpkin spice + brown butter? …. I’ll wait. This recipe is insanely easy and the only somewhat “technical” part is the brown butter. You can skip this and do simple melted butter if you want to make it even simpler – butttt I strongly recommend the brown butter. It’s adds another depth of flavour + makes your house smell like the most incredible bakery so it’s really a win-win if you ask me. Did I say these come together in less than 45 minutes!?
These brownies are super low maintenance so you can pretty much use any pan size – you may just want to adjust your baking time. If using a different size pan, to be safe: set a timer for 20 minutes and check them for doneness. (I like a brownie that’s still gooey in the middle but it’s all about preference.) They also continue to set as they cool so when in doubt – undercook!
- Cooking spray, parchment paper
- 3/4 cup of unsalted butter, browned
- 1/2 cup of pumpkin puree
- 1 egg and 1 additional yolk
- 2 tsp pure vanilla
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 1/4 cup all purpose flour
- 2 tsp pumpkin pie spice
- Pinch of kosher salt
- 1 1/2 cups milk chocolate chips, divided
- Preheat the over to 350 F. Grease and line a 8×8 square pan* (see above note for pan sizes) with parchment paper.
- Place butter in a saucepan and begin to melt it over medium heat. Cook the butter over low-medium heat while stirring often for about 5-7 minutes – until it becomes a nice brown colour. It will foam and reduce and probably foam again. Once the foam starts to brown, stir frequently so it doesn’t burn. It should have an incredible aroma at this point. (If it turns black at all – unfortunately it may be burnt so I recommend starting again). As soon as it browns and has an amazing aroma, take off the heat and let cool for about 2 minutes.
- Once slightly cooled, pour butter into an electric mixer or into a bowl and use a hand mixer. While it’s still warm, add in both sugars and mix on low until well combined. Fold in the pumpkin puree followed by the egg, egg yolk and vanilla and mix until combined.
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, and salt. Slowly add the dry ingredients to wet ingredients and stir until just combined, then fold in 1 cup of the chocolate chips.
- Spread the dough into the prepared pan, then sprinkle with the remaining 1/2 cup chocolate chips and push them down slightly. Bake until edges are slightly golden and it looks set, 25-27 minutes.
- Cool completely before slicing and then I highly recommend popping in the microwave for 30 seconds before enjoying as they are sooo much yummier when served warm!