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5 mg/ squareEasy

Brown Butter Pumpkin Bars with Whipped Cream Cheese Frosting

Baked Elf Chef
House Kitchen
Adapted from Easy Pumpkin Bars with Whipped Cream Cheese Frosting (Mel's Kitchen Cafe / Mel) — rewritten with the infusion and dose worked in.
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baked by 0 elves

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

¼ cup (57 g) plain unsalted butter, for browning¼ cup (57 g) infused butter, cubed — the batch total must be 120 mg THC¼ cup neutral oil (canola, vegetable, avocado or refined coconut)3 large eggs1¼ cups (265 g) granulated sugar1 can (15 oz / 425 g) pumpkin purée, not pie filling1 tsp vanilla extract1½ cups (213 g) all-purpose flour1½ tsp baking powder¾ tsp baking soda1½ tsp ground cinnamon¼ tsp ground nutmeg (optional)¾ tsp saltFrosting: 8 oz (227 g) cream cheese, softenedFrosting: 4 Tbsp (57 g) plain salted butter, softenedFrosting: 2 cups (228 g) powdered sugarFrosting: 1 Tbsp sour cream or plain yogurtFrosting: 1 tsp vanilla extract
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 with Whipped Cream Cheese FrostingILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F and lightly grease a 9×13 pan, or line it with parchment for easier lifting and cutting.
  2. Brown the plain butter over medium-low, swirling, until the solids are golden and it smells nutty, about 5 minutes. Off the heat, rest it 2 minutes, then stir in the cubed infused butter until it melts fully into the warm pan. Let it cool to lukewarm so it won't scramble the eggs.
  3. In a large bowl, whisk the eggs, sugar, pumpkin and vanilla until smooth. Pour in the butter mixture and the oil and whisk for a full minute, scraping the bowl and the bottom, until the batter is one even colour with no fat slicks floating on top. This is the dosing step.
  4. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  5. Add the dry ingredients to the wet and whisk just until the batter is smooth and lump-free — no more than that.
  6. Pour into the pan and spread to an even depth right into the corners; a level pan is the difference between 24 equal doses and a guess. Bake 25–35 minutes, until the top springs back and a toothpick comes out clean.
  7. Cool the bars completely in the pan before frosting — frosting warm cake pulls crumbs and gives you a thin patch at one end.
  8. Beat the cream cheese and softened plain butter until very smooth, 2–3 minutes. Add the powdered sugar, sour cream and vanilla, start slow, then whip on medium-high for 2–3 minutes until fluffy. The frosting stays uninfused; all the dose lives in the cake, evenly.
  9. Spread the frosting in one even layer edge to edge. Chill 20 minutes to firm it up, then measure and mark the long side into 6 and the short side into 4, and cut a clean 6×4 grid of 24 squares. Wipe the knife between cuts. Serve at room temperature.
  10. Label the container: Brown Butter Pumpkin Bars · 120 mg THC total · 5 mg per square · 24 squares · made [date] · 21+ only.