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 (I suggest a smooth, pourable tahini, like Soom brand)
- 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
- Prepare Pan. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and coat with cooking spray.
- Brown Butter. Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, until butter is foamy, deeply golden-brown, and gives off a nutty aroma, about 5 minutes. Pour into a small heat-proof bowl, scraping any browned bits that form on the bottom of the pan. Refrigerate to cool while you prepare remainder of ingredients.
- Prepare Batter. In a large mixing bowl, combine eggs, tahini, pumpkin puree, and coconut sugar; whisk until smooth. Gradually stream in cooled brown butter, whisking constantly, until smooth and combined.Add almond flour, pumpkin pie spice, baking powder, and salt. Switch to a rubber spatula and gently mix to combine.
- Bake. Pour mixture into prepared baking pan and bake at 350°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. If desired, sprinkle flaky sea salt overtop.
- Allow the bars to cool in the pan for about 45 minutes at room temperature. Once cooled (but ever-so-slightly warm), lift the bars out of the pan and slice into 16 squares. Enjoy!
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