Frosted Pumpkin Bars

As soon as the weather begins to show a hint of autumn crispness, the pumpkin recipes come out in droves. This was a surprising take on the traditional pumpkin cake desserts that can easily be found. The texture is pleasantly chewy like a brownie, but reminiscent of a moist cake, finding a happy medium between the two. These bars are not particularly sweet on their own, so slathering them with a decadent frosting leads to a truly enjoyable dessert.

Ingredient Changes

  • Melted butter

    Brown butter in place of melted butter. Simply melt the butter in a saucepan over medium heat for 5 minutes by swirling the pan constantly. When the butter becomes nutty smelling and changes to a golden brown color with visible particles falling to the bottom of the pan, remove from the heat and swirl for another 15 seconds. Transfer to a bowl and whisk in one standard ice cube. Allow to cool to room temperature before proceeding with the rest of the recipe as written.

Ingredient Conversions

Ingredient Old Value New Value
All purpose flour 1 1/2 cups 210 grams