Brown Butter Pumpkin Chocolate Chip Blondies

Preheat oven to 350 degrees F (180 degrees C). Line an 8×8-inch baking pan with parchment paper, or lightly grease with cooking spray.

Melt Unsalted Butter (110 g) in a small saucepan over medium heat. Continue cooking, whisking constantly, until butter is golden-brown and smells nutty, about 4-5 minutes.

Remove from heat and let cool slightly, about 5 minutes.

Whisk together brown butter, Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (110 g), and Truvia® Sweet Complete® Brown With a Hint of Molasses (110 g) in a large bowl until smooth. Add Large Eggs (2), yolk, Pure Vanilla Extract (1 tsp), and Pumpkin Purée (75 g) and beat until smooth.

Whisk together All-Purpose Flour (125 g), Pumpkin Pie Spice (1 tsp), Baking Soda (1/4 tsp), and Kosher Salt (1/4 tsp) in a separate small bowl.

Gradually fold dry ingredients into wet mixture until just combined.

Stir in most of the Sugar-Free Dark Chocolate Chips (85 g), reserving about 1 tablespoon for topping. Spread batter evenly into prepared pan and top decoratively with reserved chocolate chips.

Bake until a toothpick inserted into center comes out with a few moist crumbs, about 20-25 minutes. Cool completely in the pan before cutting into squares and serving.