Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze

Fudgy is the only word that describes the bars. They’re like biting into a piece of super soft pumpkin fudge that’s crossed with the pumpkin equivalent of moist, fudgy brownies. They’re rich, soft, supremely moist, and tooth-sinkingly dense and satisfying. If you’re looking for a fluffy slice of pumpkin cake, they’re not that. They’re packed with rich pumpkin flavor and the glaze makes the bars go from really good to life-changing. The glaze seeps down and soaks in, and makes the bars even moister, softer, and fudgier. Between the warming spices and the glaze, you’ll be in fall comfort food heaven.

"Amazing..Yummy and Delicious!"

Recipes by: averiecooks.com

YIELD: ONE 8X8 PAN, 9 TO 12 GENEROUS SQUARES

INGREDIENTS:

Bars
3/4 cup white chocolate chips
1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 3/4 cups all-purpose flour
pinch salt, optional and to taste

Glaze
1/4 cup unsalted butter, browned (how to brown butter tutorial)
1 heaping cup confectioners’ sugar
1 teaspoon vanilla bean paste (or seeds from 1 large vanilla bean; 1 tablespoon vanilla extract may be substituted)
pinch salt, optional and to taste
about 1/4 cup cream or milk, or as necessary for consistency

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. Bars –  In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat. READ MORE

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