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.
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.
Pumpkin Blondies with Brown Butter Frosting
Adapted from Raspberri Cupcakes
Makes 16 blondies
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.
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.
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.
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.
very nice hayley !!!
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