Ingredients:

  • ½ cup + 2 Tbsp Unsalted Butter, cubed
  • 1 cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 1 Large Egg Yolk
  • ½ cup Pure Pumpkin Purée (excess moisture pressed out)
  • 1 ½ cups All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves
  • 1 cup sifted Powdered Sugar
  • 2 Tbsp Pure Maple Syrup
  • 1 – 2 Tbsp Milk or Heavy Cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, allowing overhang on two sides to create “slings.”
  2. Brown the Butter: Place the cubed butter in a light-coloured saucepan over medium heat. Cook, stirring frequently, until the butter foams, subsides, and brown specks form on the bottom. Immediately remove from heat and pour into a large mixing bowl, scraping up all the browned bits. Allow the brown butter to cool for 5 minutes.
  3. Cream Sugars: Add both the brown sugar and granulated sugar to the still-warm brown butter. Whisk vigorously for about 1 minute until well combined and glossy.
  4. Incorporate Eggs: Add the vanilla extract, the whole egg, and the extra egg yolk. Whisk until the mixture is lighter in colour and slightly thickened.
  5. Add Pumpkin: Fold in the pumpkin purée. Mix only until streaks disappear.
  6. Sift Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  7. Combine: Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix only until just combined. Do not overmix.
  8. Bake: Transfer the batter into the prepared pan and spread evenly. Bake for 30–35 minutes. A toothpick inserted into the center should come out with moist crumbs attached.
  9. Cool Completely: Remove from the oven and allow the blondies to cool completely (minimum 2 hours) on a wire rack before glazing and cutting.
  10. Make the Glaze: In a small bowl, combine the sifted powdered sugar and maple syrup. Whisk in the milk/cream, one tablespoon at a time, until the glaze is smooth and thick but pourable.
  11. Glaze and Cut: Once the blondies are completely cool, lift them out using the parchment sling. Drizzle or spread the maple glaze evenly over the top. Allow the glaze to set for 15 minutes before cutting into 16 squares.