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Thursday, October 20, 2011

Pumpkin Blondies with Brown Butter Frosting

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Wahoooo! It's fall. Although, it's really felt like fall here for quite some time now. I love the crispness. I love that I can now justify buying tons of warm drinks like London Fogs and cappuccinos. I don't really love waking up in the dark. But, all in all, I love autumn.

One of my favorite things that comes along with the change of seasons is the abundance of pumpkin-flavored things. While pumpkin pie is probably my favorite, a good pumpkin cookie or muffin is definitely up there. Pie is a little too indulgent for every day, so cookies seemed the more reasonable route when I started brainstorming ideas for my annual contribution to the pumpkin files.

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Luckily, this year I didn't have to go far to find something that struck my fancy. I opened up my email one morning and was greeted with something so drool-inducing, I had to restrain myself from running out to get the ingredients right then and there- pumpkin brown butter blondies. Raspberri Cupcakes, one of my most favorite blogs, always posts incredible recipes with beautiful photographs to accompany them, and these blondies were no exception.

I wanted to add a little something extra to them. I didn't just want the same old same old pumpkin bars. I wanted them to have a bit of sparkle. And how can you go wrong with frosting? Especially brown butter frosting. It's so good, my roommates and I licked the bowl clean.

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  Pumpkin Blondies with Brown Butter Frosting
Adapted from Raspberri Cupcakes
Makes 16 blondies


1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

8 tablespoons butter
1/2 cup light brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin puree

Preheat the oven to 350. Lightly grease an 8-inch square baking pan, and line it with parchment paper, leaving a 1-inch overhang on two sides. Grease the parchment paper. Whisk together flour, salt, and spices. Heat butter in a small saucepan over low heat until it melts. Continue cooking over low heat, stirring constantly, until the butter turns a deep golden brown and smells nutty. Mix brown butter with both sugars in a large bowl. Whisk in egg, vanilla, and pumpkin puree. Gingerly fold dry ingredients into wet ingredients, but be careful not to overmix. Spread in prepared baking pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool on a wire rack before removing from pan.

Brown Butter Frosting


10 tablespoons unsalted butter
4 cups confectioner's sugar

Heat butter in a small saucepan over low heat until it melts. Continue cooking over low heat, stirring constantly, until the butter turns a deep golden brown and smells nutty. Whisk together with confectioner's sugar until smooth. Spread evenly over blondies.


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