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Brown Butter Pumpkin Chocolate Chip Blondies Recipe

★★★★★

4.8 from 148 reviews
  • Author: Ethan
  • Total Time: 35 minutes
  • Yield: 16 squares 1x
  • Diet: Low Calorie

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.

Ingredients

Scale

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

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

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Find it online: https://theethankitchen.com/brown-butter-pumpkin-chocolate-chip-blondies-recipe/