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To make Brown Butter Pumpkin Spice Blondies, you need: - 1 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin spice blend - 1/2 teaspoon salt - 1 cup white chocolate chips These ingredients create a rich, sweet treat with a warm spice flavor. The brown butter adds depth and nuttiness, making these blondies truly special. You can also add: - 1/2 cup chopped pecans Pecans give a nice crunch and pair well with the flavors. However, if you prefer a nut-free option, feel free to skip them. If you need substitutes, here are some ideas: - Use coconut oil instead of unsalted butter for a dairy-free version. - Swap brown sugar for coconut sugar for a lower glycemic index. - Try almond flour instead of all-purpose flour for a gluten-free option. These swaps can change the taste slightly but still keep the blondies delicious. 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x13 inch baking pan. Line it with parchment paper. Leave some overhang. 3. Melt 1 cup of unsalted butter in a medium saucepan over medium heat. 4. Stir the butter often until it foams and turns golden brown. This should take about 5-7 minutes. 5. Remove the saucepan from heat and let it cool for a few minutes. 1. In a large mixing bowl, combine the browned butter, 1 cup brown sugar, and 1/2 cup granulated sugar. 2. Whisk the mixture until it is smooth and well blended. 3. Add 2 large eggs to the bowl, one at a time. Mix well after each egg. 4. Stir in 1 teaspoon of vanilla extract until fully mixed. 5. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin spice blend, and 1/2 teaspoon salt. 6. Gradually add the dry mixture to the wet mixture. Stir until just combined. 1. Gently fold in 1 cup of white chocolate chips and 1/2 cup of chopped pecans if you want. 2. Pour the batter into the prepared baking pan. Spread it evenly. 3. Bake in the preheated oven for 25-30 minutes. Check with a toothpick in the center. 4. If the toothpick comes out clean, they are done. 5. Let the blondies cool in the pan for 10 minutes. Lift them out using the parchment paper. 6. Transfer them to a wire rack to cool completely. Then, cut them into squares. To make brown butter, start with unsalted butter in a medium saucepan. Heat it on medium until it melts. Stir it often. Watch for it to foam. After a few minutes, it will change color to golden brown. You will smell a rich, nutty aroma. This is the key to great flavor in your blondies. Let it cool slightly before adding it to your mix. Brown butter adds depth and a warm taste to your treats. To keep your blondies fresh, let them cool completely. Then, cut them into squares. Place them in an airtight container. They can last up to a week at room temperature. If you want to keep them longer, freeze them! Wrap each square in plastic wrap. Put the wrapped blondies in a freezer bag. They will stay good for up to three months. Just thaw them in the fridge before enjoying. These blondies shine when served warm. Top them with a scoop of vanilla ice cream for a tasty treat. You can also dust them with powdered sugar for a pretty touch. For a fun twist, add caramel sauce or chocolate drizzle on top. Pair them with a warm cup of chai or coffee for a cozy snack. Enjoying these blondies with friends makes them even better! {{image_2}} To make gluten-free blondies, swap regular flour for a gluten-free blend. Use a 1-to-1 gluten-free flour mix. This keeps the texture light and chewy. Ensure the blend contains xanthan gum for the best results. I love using a mix that includes almond flour for added flavor. For a vegan version, replace butter with coconut oil. Use flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. This keeps the blondies moist and delicious. You can change the mix-ins to suit your taste. Try using dark chocolate chips instead of white. Dried cranberries or raisins add a fruity touch. For a nutty crunch, use walnuts or almonds. You can even add toffee bits for extra sweetness. Mix it up and find your favorite! To keep your brown butter pumpkin spice blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can keep them at room temperature for up to four days. If you have extra blondies, place them in the fridge. They will stay fresh for about a week. Just remember to let them come to room temperature before serving. You can freeze blondies for longer storage. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag. Label the bag with the date. Frozen blondies can last for up to three months. To enjoy, simply thaw them in the fridge overnight or at room temperature for a few hours. To reheat your blondies, preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 5-10 minutes, or until warm. You can also use the microwave. Heat them for 10-15 seconds at a time until just warm. Enjoy your blondies warm, with a scoop of ice cream if you like! Blondies and brownies have different flavors and colors. Blondies use brown sugar, giving them a sweet, caramel taste. They look light brown, while brownies are dark and rich. Brownies use cocoa powder, which adds deep chocolate flavor. Blondies can have mix-ins like white chocolate or nuts. Brownies often have chocolate chips or nuts too. Yes, you can make these blondies ahead of time. Bake them and let them cool. Store them in an airtight container at room temperature. They stay fresh for up to a week. You can also freeze them. Just wrap each blondie in plastic wrap. Place them in a freezer bag. They keep well for up to three months. To check if the blondies are done, use a toothpick. Insert it into the center of the blondies. If it comes out clean or with a few crumbs, they're ready. If the toothpick has wet batter on it, bake longer. Keep an eye on them to avoid overbaking. They should be soft but not gooey in the middle. This article covers the essential ingredients, steps, and tips for making great blondies. Remember to experiment with mix-ins and try different serving ideas. You learned about ingredient substitutes and variations, like gluten-free and vegan options. Proper storage methods keep your blondies fresh longer. With this guide, you can make delicious blondies anytime. Enjoy the process, and happy baking!

Brown Butter Pumpkin Spice Blondies

Indulge in the ultimate fall treat with these Brown Butter Pumpkin Spice Blondies! They're rich, soft, and bursting with cozy flavors that will warm your heart. Follow our simple recipe to create a delicious batch perfect for sharing. Whether it's for a gathering or a cozy night in, these blondies will be a hit! Click through for the full recipe and make your autumn sweeter! #PumpkinSpice #DessertRecipes #BakingLove #FallFavorites
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin spice blend

1/2 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter foams and turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

      Mix Sugars: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth.

        Add Eggs and Vanilla: Stir in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.

            Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing.

              Fold in Mix-ins: Gently fold in the white chocolate chips and chopped pecans (if using).

                Bake the Blondies: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before cutting into squares.

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

                      - Presentation Tips: Serve warm topped with a scoop of vanilla ice cream or dust with powdered sugar for an elegant finish.