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To make the best brown butter pumpkin spice blondies, you need these key ingredients: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin spice blend - 1/2 teaspoon fine sea salt - 1 cup creamy white chocolate chips - 1/2 cup chopped pecans (optional) The chopped pecans add a nice crunch and depth to the flavor. If you have allergies or preferences, here are some substitutes: - Butter: Use coconut oil or vegan butter for a dairy-free option. - Sugars: You can try coconut sugar instead of brown sugar. - Eggs: Use flaxseed meal mixed with water for a vegan version. - Flour: For gluten-free blondies, almond flour or a gluten-free blend works well. - Chocolate chips: Dark chocolate or dairy-free chips are great swaps. These substitutions help you enjoy the blondies while keeping them safe for your diet. Measuring accurately is crucial in baking. It ensures the right texture and taste. Use these tools for best results: - Dry measuring cups: Perfect for flour and sugar. - Liquid measuring cups: Great for butter and eggs. - Kitchen scale: For precise measurements, especially if you bake often. Being precise helps you make the best brown butter pumpkin spice blondies every time. 1. Preheat the Oven: First, set your oven to 350°F (175°C). This helps the blondies bake evenly. 2. Prepare the Baking Pan: Grease a 9x13 inch baking pan. Line it with parchment paper. Leave some paper sticking out for easy lifting later. 3. Brown the Butter: To brown the butter, melt 1 cup of unsalted butter in a medium saucepan. Heat it over medium. Stir often to keep it from burning. After about 5-7 minutes, the butter will foam and turn golden brown. It should smell nutty. Once it’s browned, take it off the heat and let it cool a bit. 1. Mix the Sugars: In a large bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Whisk them together until the mix is smooth and creamy. 2. Add Eggs and Vanilla: Add 2 large eggs one at a time. Mix well after each egg. Then, pour in 1 teaspoon of pure vanilla extract. Stir until it’s all well blended. 3. Prepare the Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin spice blend, and 1/2 teaspoon of fine sea salt. Ensure everything is mixed well. 4. Combine Mixtures: Gradually add the dry mix to the wet mix. Stir gently. You want to combine them without overmixing. It’s fine if a few small flour streaks remain. 5. Fold in the Mix-ins: Carefully fold in 1 cup of creamy white chocolate chips. If you like, add 1/2 cup of chopped pecans. This gives the blondies a nice crunch. 1. Bake the Blondies: Pour the batter into the prepared baking pan. Spread it evenly. Bake in the preheated oven for 25-30 minutes. To check if they are done, insert a toothpick in the center. It should come out clean with a few moist crumbs. 2. Cool and Serve: Once baked, let the blondies cool in the pan for about 10 minutes. Use the parchment paper to lift them out and place them on a wire rack. Let them cool completely. After cooling, cut into squares to serve. Enjoy your delicious blondies! To test for doneness, use a toothpick. Insert it into the center of the blondies. If it comes out clean or with a few moist crumbs, they are ready. Avoid checking too soon to prevent overbaking. For a chewy texture, do not overmix the batter. Mixing just until combined helps keep the blondies soft. Use room temperature eggs to help create a smooth batter. Also, be sure to bake at the right temperature, 350°F (175°C), for perfect results. When serving blondies, cut them into squares for a neat look. You can dust them with powdered sugar for a sweet touch. For a warm treat, serve them with a scoop of vanilla ice cream on top. This adds creaminess and balances the spice. You can also pair blondies with caramel sauce or chocolate sauce for extra flavor. A drizzle of sauce adds a nice visual appeal and makes each bite extra enjoyable. One common issue is overbaking. Keep an eye on the time. If you notice the edges turning dark, check earlier. Signs of overbaking include a dry texture and a hard crust. Another mistake is not cooling them enough. Allow the blondies to cool for at least 10 minutes before cutting. This helps them firm up, making them easier to slice. If you cut them too soon, they may crumble and fall apart. {{image_4}} You can easily change the taste of your blondies with different spices. Try using cinnamon or nutmeg instead of pumpkin spice. You can also add a splash of almond or orange extract for a fresh twist. Want some crunch? Toss in chocolate chips, chopped pecans, or walnuts. Dried fruits like cranberries or raisins add sweetness and texture too. If you need gluten-free blondies, swap the all-purpose flour for a gluten-free blend. For a vegan option, use flax eggs and coconut oil instead of butter. You can lower the sugar by using natural sweeteners like applesauce or maple syrup. Lightening up the butter with a low-fat version also works well. These changes keep your blondies tasty and fit different diets. Make your blondies fit the season! For fall, add caramel bits or apple chunks. In winter, stir in peppermint chips. You can even change the presentation. Cut them into holiday shapes and sprinkle with festive toppings. Serve them warm with cinnamon ice cream for a cozy treat during chilly months. Each season brings new flavors to explore! To keep your brown butter pumpkin spice blondies fresh, wrap them well. Use plastic wrap or place them in an airtight container. This helps prevent them from drying out. Store them at room temperature for up to three days. If you want them to last longer, freezing works great! To freeze blondies, cut them into squares first. Wrap each square in plastic wrap. Then, place the wrapped squares in a freezer-safe bag or container. This way, you can enjoy a tasty blondie anytime. When it's time to enjoy your blondies again, reheating is key. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet and cover them with foil. Heat them for about 10 minutes. This keeps them soft and delicious. You can also use the microwave. Heat each blondie for about 10-15 seconds. This method is quick but may make them a bit softer. Got leftover blondies? Try crumbling them over ice cream or mixing them into yogurt. You can also make a blondie trifle with layers of whipped cream and fruit. Brown butter pumpkin spice blondies last about three days at room temperature. They can last up to a week in the fridge. Store them in an airtight container to keep them fresh. Check your blondies for signs of spoilage. If they have a strange smell or mold, it’s time to toss them. Softness is normal, but they shouldn’t feel overly dry or hard. Keep an eye on them so you can enjoy every bite! Blondies are sweet bars made with brown sugar, butter, and eggs. They look and taste like brownies but do not have cocoa. The key difference is the flavor. Blondies have a rich, buttery taste, while brownies are chocolatey. You can add mix-ins like nuts or chips to enhance the flavor. Yes, you can make these blondies in advance. Bake them a day or two before your event. Store them in an airtight container to keep them fresh. You can also freeze them. To freeze, cool completely, then wrap tightly in plastic wrap. Place them in a freezer bag. When you are ready to serve, thaw them at room temperature. To check if your blondies are done, look for a light golden color. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. The edges should be set, while the center remains soft. Don't overbake, as this can make them dry. In this post, we explored every detail for making brown butter and pumpkin spice blondies. From the complete ingredient list to helpful tips and tricks, each step matters. Accurate measurements, mixing techniques, and baking times lead to perfect blondies. Remember, you can make this recipe your own with substitutions and variations. Keep your blondies fresh with proper storage and reheating tips. Enjoy your baking journey, and may your blondies bring joy to all who taste them!

Brown Butter Pumpkin Spice Blondies

Indulge in the autumn flavors with these irresistible Brown Butter Pumpkin Spice Blondies! Packed with rich brown sugar, creamy white chocolate chips, and a hint of pumpkin spice, these blondies are perfect for fall gatherings or cozy evenings at home. Discover the easy step-by-step recipe and surprise your friends and family with a delicious treat. Click to explore and bake your new favorite dessert now! #PumpkinSpice #Blondies #BakingRecipes #FallTreats
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Ingredients
  

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin spice blend

1/2 teaspoon fine sea salt

1 cup creamy white chocolate chips

1/2 cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it and lining it with parchment paper, allowing some overhang for easy lifting later on.

    Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently as it cooks. Watch for it to foam and become golden brown with a delightful nutty aroma, which should take about 5-7 minutes. Once browned, remove it from heat and let it cool for a few minutes.

      Mix the Sugars: In a large mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Whisk together until the mixture is smooth and creamy.

        Incorporate the Eggs and Vanilla: Add the eggs to the bowl one at a time, mixing well after each addition to ensure they’re fully incorporated. Pour in the vanilla extract and stir until everything is well blended.

          Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin spice blend, and fine sea salt until thoroughly combined.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix; it’s okay if a few small flour streaks remain.

              Fold in the Mix-ins: Carefully fold in the white chocolate chips and, if desired, the chopped pecans to the batter, ensuring an even distribution.

                Bake the Blondies: Pour the batter into your prepared baking pan, spreading it out evenly. Bake in your preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.

                  Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes. Then, use the parchment overhang to lift them out and transfer them to a wire rack to cool completely. Once cooled, cut into squares for serving.

                    Prep Time, Total Time, Servings: 15 min | 45 min | 24 servings

                      - Presentation Tips: For a delightful touch, serve the blondies warm with a scoop of vanilla ice cream on top or simply dust with powdered sugar for an elegant presentation that enhances their fall flavor.