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5 mg/ squareWeekend project

Brown Butter Pumpkin Bars, Twenty-Four Even Squares

Baked Elf Chef
House Kitchen
Adapted from Pumpkin Cake Bars with Cream Cheese Frosting (King Arthur Baking) — rewritten with the infusion and dose worked in.
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Your dose · per square

Written at 5 mg per square. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 24 squares · 120 mg total

Bars: 4 Tbsp (57 g) plain unsalted butter6 Tbsp (85 g) infused butter, ~20 mg THC per Tbsp = 120 mg total⅔ cup (142 g) packed brown sugar⅓ cup (66 g) granulated sugar3 large eggs⅔ cup (152 g) pumpkin purée¾ tsp baking soda¾ tsp baking powderScant ½ tsp table salt2 tsp pumpkin pie spice1⅓ cups (160 g) all-purpose flour⅓ cup (38 g) toasted chopped walnuts, optional⅔ cup (100 g) golden raisins or diced crystallised ginger, optionalFrosting (no dose here): 4 oz (113 g) cream cheese, softened2 Tbsp plain unsalted butter, softened1 Tbsp maple syrup, plus more to loosen1¼ cups (142 g) confectioners' sugar, siftedPinch of salt½ cup toasted chopped walnuts, for the top
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Brown Butter Pumpkin Bars, Twenty-Four Even SquaresILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F. Line a 9×13-inch pan with a parchment sling, or grease and flour it.
  2. Brown the plain butter in a light saucepan over medium-low heat, swirling, until the solids are amber and smell toasted, 4–6 minutes. Scrape it, flecks and all, into a large mixing bowl.
  3. Wait 2 minutes for the sizzle to stop, then stir in the infused butter until it melts into the hot brown butter. Off the heat the whole time. Cool about 10 minutes.
  4. Beat the brown sugar and granulated sugar into the butter for a full minute, then beat in the eggs one at a time, then the pumpkin purée. Give it another 30 seconds after the last addition — the batter should look one colour, with no oily streaks. Uneven batter, uneven pan.
  5. Stir in the baking soda, baking powder, salt and spice, then fold in the flour just until combined. Fold in the walnuts and raisins if using.
  6. Spread the batter into the pan and level it to the corners. Bake 22–28 minutes, until a tester comes out clean. Cool completely in the pan on a rack — frosting a warm cake drags the crumb and ruins clean cuts.
  7. Beat the cream cheese and plain butter smooth, beat in the maple syrup, then the confectioners' sugar and salt; loosen with a little more syrup if it's stiff. Spread over the cooled bars and scatter the walnuts.
  8. Chill 20 minutes to firm the frosting, then measure and cut a 4×6 grid for 24 equal squares, wiping the knife between cuts.
  9. Label the container: Brown Butter Pumpkin Bars · 120 mg THC total · 5 mg per square · 24 squares · made [date] · 21+ only.