You can make these chewy, fragrant brownies by browning the butter, but you don't have to. They'll be delicious either way. The perfect dessert for a beautiful fall day! Oh, and eat your first one when they are still a little bit warm.
1 cup browned or melted butter, let cool to room temperature
1 1/3 cup brown sugar
1 cup canned pumpkin puree
2 teaspoons vanilla
2 1/2 cups flour
2 teaspoons cornstarch
2 teaspoons pumpkin pie spice (you can buy it or make my recipe HERE)
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350. Place two strips of parchment paper going in opposite directions in a metal 9" baking pan.
If you choose to brown the butter, place in small saucepan and melt on medium heat. Continue to heat the butter until it becomes foamy and starts to turn golden brown. Be careful, it can easily burn!
Place melted or browned butter in large glass mixing bowl and let cool to room temperature.
Mix flour, cornstarch, spices, baking powder and salt in a separate bowl.
Dump brown sugar into the cooled butter and stir together. Whisk in pumpkin and vanilla until smooth.
Add dry ingredients and stir until just combined. The batter will be thick!
Carefully and evenly spread into paper-lined pan.
Sprinkle the top evenly with a mixture of:
3 Tablespoons white sugar
1 teaspoon cinnamon
Bake for 30-35 minutes or until center is no longer jiggly and a pick inserted into the center comes out with a few crumbs on it, but not wet batter.
Cool on wire rack for at least 30 minutes. Lift out using the parchment liner. Cut into small squares.
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