Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F. 

Grease the 8 by 8 inch baking pan with butter after lining with parchment paper.

Place the butter in a small pot over medium heat. Continue to cook until the butter begins to foam, stirring fairly often, then remove from the heat as soon as it begins to brown. Pour into a separate bowl and allow to cool to room temperature. 

In a separate bowl, combine flour, baking powder and salt and set aside. 

Add brown sugar to the browned butter and whisk until smooth. Add the egg and vanilla and continue whisking until combined. 

Stir in dry ingredients until just incorporated. Pour batter into the greased pan. 

In a separate bowl, combine pumpkin To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree and maple syrup and mix well. 

Place streaks of tahini and of pumpkin To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree and then use a skewer or spoon to swirl through the batter. 

Place into the oven and bake for 20 – 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes before cutting. 

In a small pot, add the sugar and water. Allow to simmer over medium heat, without stirring, until the sugar begins to brown. If uneven, swirl the pot gently. As soon as the mixture becomes golden brown in colour, remove from heat and pour in the sesame seeds. Spread out onto a parchment lined baking sheet into a thin layer and allow to cool. Once cooled, break into pieces to top the blondies with.