Ingredients
1 cup roasted butternut squash puree
1/2 cup unsalted butter, melted and browned
3/4 cup brown sugar, packed
1/4 cup pure maple syrup
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup chopped toasted pecans (optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C). Roast cubed butternut squash for 30 minutes until soft, then mash or blend into a smooth puree.
Step 2: Lower oven temperature to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
Step 3: In a large bowl, whisk together the melted brown butter, brown sugar, and maple syrup until smooth.
Step 4: Add the egg, vanilla extract, and 1 cup of the roasted butternut squash puree. Whisk until fully combined.
Step 5: Sift in the flour, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined.
Step 6: Fold in the toasted pecans if using. Pour the batter into the prepared pan and smooth the top.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 8: Allow the blondies to cool completely in the pan before slicing into 16 squares.
Notes
Ensure the squash puree is thick and not watery for the best texture. Browning the butter adds a significant depth of flavor.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 245 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: roasted butternut squash and maple blondies, fall baking, maple blondies, butternut squash dessert, fudgy blondies
