Name: Brown Butter Pumpkin Espresso Bars with Pumpkin Swirl
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 bars
Cuisine: American
Ingredients: 10 tablespoons unsalted butter; 1 tbsp espresso powder; 1 cup light brown sugar; 0.25 cup granulated or cane sugar; 1 egg; 2 egg yolks; 2 teaspoons vanilla extract; 1.75 cups all-purpose flour; 0.75 tsp ground cinnamon; 1.5 teaspoons pumpkin pie spice; 0.25 tsp baking powder; 1 tsp cornstarch; 1 tsp salt; 0.5 cup pumpkin puree; 0.25 cup granulated or cane sugar; 1 tsp pumpkin pie spice; salt

Brown Butter Pumpkin Espresso Bars with Pumpkin Swirl

Brown Butter Pumpkin Espresso Bars with Pumpkin Swirl cover

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Brown Butter Pumpkin Espresso Bars with Pumpkin Swirl

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a light-colored saucepan, melt the butter over medium heat. Stir often until it foams, then turns golden with brown specks on the bottom, about 5–7 minutes. Immediately whisk in the espresso powder until fully dissolved. Set aside to cool slightly.

In a small bowl, mix together the pumpkin puree, sugar, pumpkin pie spice, and a pinch of salt until smooth. Set aside.

Set your oven to 350°F (177°C) so it’s ready when your batter is done. Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.

In a large mixing bowl, whisk the cooled brown butter mixture with the brown sugar and granulated sugar until smooth. Add the egg, egg yolks, and vanilla extract. Whisk until the batter looks glossy and thick.

Fold about 3/4 of the pumpkin swirl mixture into the wet batter, leaving streaks for a marbled effect.

Sift in the flour, cinnamon, pumpkin pie spice, clove, baking powder, cornstarch, and salt. Gently fold until just combined. Avoid overmixing so the bars stay tender.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Dollop the remaining pumpkin mixture on top and use a butter knife to gently swirl it into the batter.

Bake for 26–30 minutes, or until the edges are set and the center looks slightly underbaked—it will finish setting as it cools.

Allow the bars to cool completely in the pan before lifting them out with the parchment paper. Slice into squares and enjoy!

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Tips & Tricks (5)

Brown Your Butter Slowly for Maximum Depth 🧈
Monitor the butter closely over medium heat until the milk solids turn deep golden brown and nutty—this intensifies the flavor and complements the espresso perfectly, but watch carefully to avoid burning.
Bloom Your Espresso Powder First ☕
Whisk the espresso powder with a tablespoon of hot water before mixing into the batter to dissolve it completely and distribute the coffee flavor evenly throughout the bars.
Separate Yolks for Richer, Fudgier Texture 🥚
Using mostly egg yolks with just one whole egg creates a denser, more decadent crumb that stays moist and fudgy, while preventing the bars from becoming too cake-like.
Swirl the Pumpkin Layer at the Perfect Stage 🎨
Pour the pumpkin swirl mixture onto the batter after it's partially set (about 5 minutes in the oven), then marble it gently to prevent it from sinking to the bottom or fully blending into the espresso base.
Cool Completely Before Cutting for Clean Edges ✂️
Allow the bars to cool fully at room temperature, then refrigerate for at least 2 hours before cutting with a sharp knife dipped in hot water and wiped clean between slices.