Brown Butter Pumpkin Tahini Bars
Brown butter pumpkin tahini bars are the simple, go-to dessert you need this fall: gluten-free, incredibly moist, decidedly decadent, and perfect for seasonal entertaining.
Servings: 16 bars
Equipment
- 8x8-inch baking pan
Ingredients
- Cooking spray
- 4 Tbsp. unsalted butter
- 2 large eggs
- 1/2 cup tahini
- 1/4 cup pumpkin puree
- 1 cup coconut sugar
- 2 cups almond flour
- 1 Tbsp. pumpkin pie spice
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt plus extra flaky sea salt to sprinkle overtop, if desired
Instructions
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and coat with cooking spray.
- Melt butter in a small saucepan over medium-low, swirling pan occasionally, until butter is foamy and starting to brown on the bottom, about 5 minutes. Scrape browned bits from bottom; remove from heat, and cool 10 minutes.
- Combine eggs, tahini, pumpkin puree, and coconut sugar in a large bowl; stir with a whisk. Gradually stream cooled brown butter into the bowl, stirring constantly with a whisk until combined.Add almond flour, pumpkin pie spice, baking powder, and salt; stir well until the batter is smooth.
- Pour mixture into prepared baking pan and bake at 350°F for 24 to 27 minutes, or until a toothpick inserted in the center comes out mostly clean. If desired, sprinkle flaky sea salt overtop.
- Let cool 15 minutes in pan. Remove from pan and let cool completely before slicing into 16 squares.
Notes
Store in an airtight container at room temperature for 3 days. After 3 days, refrigerate to maintain freshness.
Nutrition
Serving: 1bar | Calories: 195kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Sodium: 170mg | Fiber: 2g | Sugar: 13g