Chocolate Dipped Brown Butter Pumpkin Madeleines
Tender and buttery madeleines made with brown butter, pumpkin purée and warm spices dipped in melted chocolate and toasted pecans
Ingredients
- ½ cup unsalted butter
- 1 cup all purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs, room temperature
- ½ cup granulated sugar
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- ⅓ cup pumpkin purée
- 1 cup semisweet or bittersweet chocolate
- 1 teaspoon vegetable shortening
- ¼ cup pecans, finely chopped and toasted
Instructions
- Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.½ cup unsalted butter
- Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
- Let the butter cool to room temperature.
- Combine the flour, pumpkin spice, baking powder and salt in a medium bowl and whisk to combine.1 cup all purpose flour, 1 teaspoon pumpkin spice, 1 teaspoon baking powder, ½ teaspoon fine sea salt
- In the bowl of a stand mixer, fitted with the whisk attachment, combine the eggs and sugar. Beat on medium speed for 2 minutes until well blended.2 large eggs, room temperature, ½ cup granulated sugar
- Beat in the cooled butter, maple syrup and vanilla extract.2 tablespoons maple syrup, 2 teaspoons pure vanilla extract
- Add the flour mixture, beating on low speed, until just combined.
- Add the pumpkin purée, beating until just combined. Do not over mix.⅓ cup pumpkin purée
- Cover the bowl and place in the refrigerator for at least 1-2 hours.
- During the last few minutes of chilling, preheat the oven to 350°F (177°C).
- Spray the madeleine pan with baking spray.
- Use a cookie scoop to place about 2 tablespoons of batter into each mold. Do not over fill. Each mold should be filled about ¾ of the way.
- Bake for 9-10 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger, or when a toothpick inserted comes out clean. Invert the pan onto the counter, tapping to release the madeleines. Transfer the madeleines to a wire rack to cool.
- While the madeleines cool, melt the chocolate and shortening in a microwave safe bowl in 30 second increments. Stir between each increment until fully melted and smooth.1 cup semisweet or bittersweet chocolate, 1 teaspoon vegetable shortening
- Dipped the cooled madeleines into the chocolate and place on a drying rack.
- Before the chocolate sets, sprinkle with chopped pecans. Let the chocolate set, then serve.¼ cup pecans, finely chopped and toasted
Nutrition
Serving: 1madeleineCalories: 202kcalCarbohydrates: 21gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 39mgSodium: 111mgPotassium: 107mgFiber: 1gSugar: 12gVitamin A: 1012IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
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