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 (1/2 cup) 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 (1/2 cup), and Truvia® Sweet Complete® Brown With a Hint of Molasses (1/2 cup) in a large bowl until smooth. Add Farmhouse Eggs® Large Brown Eggs (2), yolk, Pure Vanilla Extract (1 tsp), and Pumpkin Purée (1/3 cup) and beat until smooth.

Whisk together All-Purpose Flour (1 cup), 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 (1/2 cup), 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.