Brown Butter Pumpkin Chocolate Chip Blondies Recipe

Introduction

These Brown Butter Pumpkin Chocolate Chip Blondies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin pie and the indulgence of dark chocolate chips. They make a perfect treat for fall or anytime you crave a moist, flavorful dessert with a delightful twist.

Ingredients

• 1/2 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
• 1/2 cup Truvia® Sweet Complete® Brown With a Hint of Molasses
• 1/2 cup Unsalted Butter
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/3 cup Pumpkin Purée
• 1 cup All-Purpose Flour
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/2 cup Sugar-Free Dark Chocolate Chips

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with cooking spray.
2. Step 2: Melt the unsalted butter in a small saucepan over medium heat. Whisk constantly until the butter turns golden-brown and smells nutty, about 4-5 minutes. Remove from heat and let it cool slightly for about 5 minutes.
3. Step 3: In a large bowl, whisk together the browned butter with both types of Truvia sweeteners until smooth. Add the eggs, vanilla extract, and pumpkin purée, then beat until the mixture is smooth and well combined.
4. Step 4: In a separate small bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the blondies tender.
6. Step 6: Stir in most of the dark chocolate chips, reserving about one tablespoon for topping. Spread the batter evenly into the prepared pan and sprinkle the reserved chocolate chips decoratively on top.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the blondies cool completely in the pan before cutting into squares and serving.

Tips & Variations

• For a dairy-free version, substitute the butter with coconut oil and use dairy-free chocolate chips.
• To enhance the pumpkin flavor, add an extra 1/4 teaspoon of pumpkin pie spice or a pinch of cinnamon.
• Make sure not to overbake; blondies should remain moist and slightly gooey in the center for the best texture.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Truvia?

Yes, you can substitute Truvia with an equal amount of granulated sugar or brown sugar, but the sweetness level and calorie content will change accordingly.

Can I omit the pumpkin purée?

The pumpkin purée adds moisture and flavor to the blondies, but if you don’t have it, you can try replacing it with an equal amount of applesauce or mashed banana for a different twist.

Brown Butter Pumpkin Chocolate Chip Blondies Recipe

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★★★★★

4.8 from 148 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 16 squares 1x
• Diet: Low Calorie

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Description

Indulge in these rich and moist Brown Butter Pumpkin Chocolate Chip Blondies, a delightful twist on classic blondies with the nutty aroma of browned butter, the seasonal warmth of pumpkin and pumpkin pie spice, and sugar-free dark chocolate chips. Sweetened with Truvia stevia blends, these blondies offer a delicious dessert option with reduced sugar content, perfect for fall gatherings or whenever you’re craving a pumpkin-flavored treat.

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Ingredients

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Sweeteners

• 1/2 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
• 1/2 cup Truvia® Sweet Complete® Brown With a Hint of Molasses

Wet Ingredients

• 1/2 cup Unsalted Butter
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/3 cup Pumpkin Purée

Dry Ingredients

• 1 cup All-Purpose Flour
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt

Add-ins

• 1/2 cup Sugar-Free Dark Chocolate Chips

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Brown the Butter: Melt the 1/2 cup of unsalted butter in a small saucepan over medium heat. Continue whisking constantly for about 4-5 minutes until the butter turns golden-brown and emits a nutty aroma. Remove from heat and let it cool for about 5 minutes.
3. Combine Wet Ingredients: In a large bowl, whisk together the browned butter and both stevia sweeteners (granulated and brown). Then add the 2 large eggs, 1 teaspoon vanilla extract, and 1/3 cup pumpkin purée. Beat until the mixture is smooth and fully combined.
4. Mix Dry Ingredients: In a separate small bowl, whisk together 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt.
5. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet pumpkin mixture until just combined, being careful not to overmix.
6. Add Chocolate Chips: Stir in most of the 1/2 cup sugar-free dark chocolate chips, reserving about 1 tablespoon for topping the blondies later.
7. Transfer and Top: Spread the batter evenly into the prepared baking pan. Sprinkle the reserved chocolate chips decoratively over the batter surface.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain moistness.
9. Cool and Serve: Allow the blondies to cool completely in the pan before cutting them into squares to serve.

Notes

• Be sure to whisk the butter constantly while browning to prevent burning.
• Using pumpkin pie spice adds warm autumnal flavors, but you can adjust the spice blend according to your preference.
• Let the blondies cool fully to ensure clean cuts and optimal texture.
• You can substitute the sugar-free chocolate chips with regular or semi-sweet chocolate chips if preferred, adjusting sweetness accordingly.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter blondies, pumpkin blondies, pumpkin chocolate chip blondies, low sugar blondies, sugar-free dessert, fall dessert, pumpkin spice dessert, stevia blondies