Browned Butter Pumpkin Pie Bars

 

Several years ago, I made these pumpkin pie bars and proclaimed them the best pumpkin brownie/blondie recipe I had ever tried.  They were moist and chock full of pumpkiny, spicy flavors.  I honestly did not think that they could get any better.  I was wrong.  Two words - browned butter.   

It's that whole adage . . . if I knew then what I know now.  Well, what I know now is how to brown butter and I also know that browned butter makes everything, and I mean everything, so much better.  The smell of it alone is like the most delightful perfume in your house.  Intoxicating.  They should make air fresheners and candles scented like browned butter.  I'm totally serious.

 

But, going back to these bars.  Browned butter immediately adds a depth of flavor that you simply won't get with regular melted butter.  It's true that it takes more time to make, a little more patience, and a bit of skill, but you really won't regret it.  Once you go browned, you'll never go back.  So it was with these pumpkin pie bars.  One taste of them and the difference was like night and day.  Oooohhh, I was in pumpkin heaven.  Correction - browned butter pumpkin heaven.  I eagerly shared these bars with friends of mine and they were just as over the moon about them as I was.  May I never forget this important lesson - browned butter = better!

Browned Butter Pumpkin Pie Bars (slightly adapted from Brown Eyed Baker)

2 c. flour
2 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. butter, browned
2 c. brown sugar
2 eggs
2 tsp. vanilla
1 can (15 oz.) pumpkin puree

For the top:
2 Tbsp. sugar
1 tsp. cinnamon

Line a 9x13 pan with parchment paper.  Combine the dry ingredients and set aside.  Brown the butter until it smells nutty (do not discard the browned bits).  Let the browned butter cool slightly to room temperature.  Combine the butter with the sugar, then beat in the eggs and vanilla.  Mix in the pumpkin.  Stir in the dry ingredients until just combined.

Spread the batter evenly in the pan.  Sprinkle with the cinnamon sugar mixture and bake for 30 minutes, or until a toothpick comes out with moist crumbs on it.  Cool completely before cutting.