White Chocolate Pumpkin Butter Bars - butter

Method

• 1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper, leaving an overhang on two sides of the pan.
• 2. Cook the butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown color. This will take about 5 or 6 minutes. Pour browned butter into a glass measuring cup with a handle to cool slightly.
• 3. In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice and salt.
• 4. In another medium bowl whisk together the cooled brown butter, brown sugar, egg, vanilla and pumpkin.
• 5. Add the butter mixture to the flour mixture, stirring until just combined. Fold in the white chocolate chunks. Pour the batter into the prepared pan and smooth the top.
• 6. Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature.