Pumpkin Brown Butter Blondies

Instructions

• Pumpkin Butter: Combine pumpkin purée with granulated sugar, cinnamon, nutmeg and 1⁄4 tsp salt in a medium saucepan set over medium-low. Cook, stirring often, until mixture has darkened and resembles cooked pumpkin pie filling, 6 to 8 min. (You will have about 3⁄4 cup.) Set aside.

• Position rack in centre of oven, then preheat to 350F. Line a 9 × 13-in. baking pan with parchment.

• Blondies: Melt butter in a medium saucepan over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, about 4 min. Immediately remove from heat and strain into a medium heatproof bowl. Set aside to cool.

• Stir flour with 1 1⁄2 tsp salt, baking powder and baking soda in a large bowl. Set aside.

• Add brown sugar to browned butter. Whisk in eggs, egg yolk and vanilla until mixture is well combined. Scrape butter mixture into flour mixture and stir until all flour has been incorporated and no clumps remain. (Batter will be very thick.)

• Scoop about two-thirds of batter into prepared pan, then spread into an even layer with an offset spatula or the back of a spoon. Sprinkle batter evenly with 1⁄2 cup pecans. Dollop pumpkin butter in small spoonfuls overtop, then spread into a thin layer. Dollop spoonfuls of remaining batter over pumpkin layer, then smooth as best you can. (Damp fingers can help.) Sprinkle remaining 1⁄4 cup pecans overtop.

• Bake until top is puffy, golden and set, about 35 min. Cool completely before cutting into squares.