Not too shabby for a Monday, right? In general, I find that most people aren’t too thrilled when Monday rolls around. I don’t have a problem with Monday, actually I embrace it. I look at it as a new beginning with so many possibilities for great things to happen. My only downfall is that I usually make a list of about 1,768, 533 things I intend to accomplish, and when I only knock off about twelve of them, it’s like the biggest catastrophe ever. Dramatics aside, I think we can all agree that pumpkin ale blondies are a great way to start the week and the month!
I’m still at the point where I’m just flirting with pumpkin, and I really like where this is going. First it was pumpkin coffee, next pumpkin kisses, and now pumpkin ale. Pumpkin ale has all this warm fall flavor with hints of cinnamon and spice, and I thought it would make a lovely fall blondie. Once I took a sip, I knew brown butter had to get involved in this situation. So I browned some butter and got to work. I can now tell you that these two were meant to be together. That nutty flavor you get from browning the butter combined with the pumpkin ale is a combination that will instantly bring a smile to your face. Plus, once you cut them up, you get to see all those little specks of brown butter love floating around. Go ahead and take a bite, I’ll wait 🙂
I really don’t think you’re going to need too much convincing that these are a really good idea. While the pumpkin ale has a warm fall flavor, it still has a bite to it that shines through and balances the sweetness. Combined with the brown butter and brown sugar, you get this light caramel flavor that will make you fall for fall a little more. The ale also gives them a lighter texture that I really like. And take a look at the top of them! Aside from my never ending love of brown butter, I’m also a bit smitten with how they get all golden and slightly flaky on top. Hello, these are not going to last long!
All that’s left to do now is go pick up some pumpkin ale. Measure out what you need for the blondies, and take care of the rest while you’re baking 😉 Happy Monday!
- 6 ounces(1 & 1/2 sticks) unsalted butter, room temp
- 1/2 cup sugar
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 7 ounces cake flour
- 1 teaspoon baking powder
- 4 ounces cup Pumpkin Ale, I used Shipyard Pumpkinhead
- Preheat oven to 350 degrees.
- Brown butter over a medium heat stirring occasionally. Take it off the heat once it gets a nice color. Once you remove it from the heat it will continue to cook and get a bit darker. Keep a close eye on it because once it starts get color it burns very quickly.
- Once the butter has cooled cream butter and sugars till light and fluffy.
- Add eggs and vanilla bean paste.
- Alternate adding dries with pumpkin ale.
- Line a 9″ x 13″ pan with parchment, spray with non stick spray, and fill with batter.
- Bake at 350 degrees for 30 minutes rotating once halfway through.