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Brown Butter Pecan Pie Bars

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These Brown Butter Pecan Pie Bars combine a nutty, rich filling with a tender shortbread crust, making them a perfect dessert for gatherings and holidays.
Print Recipe
Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings: 15 bars
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup unsalted butter, cut into 16 pieces For browning and building a rich, nutty flavor in the crust.
  • 1/2 cup granulated sugar Adds sweetness to the crust and helps create a tender shortbread texture.
  • 2 Tablespoons water Helps dissolve sugar and brings the crust together.
  • 1 teaspoon pure vanilla extract Adds warm, aromatic depth to the crust.
  • 1/2 teaspoon salt Balances sweetness and enhances flavors in the crust.
  • 2 cups all-purpose flour Provides structure for the crust.
  • 1 Tablespoon cornstarch Lightens the crust and helps with a tender bite.
For the filling
  • 1/2 cup pure maple syrup Primary sweetener in the filling with a distinct maple flavor.
  • 1/2 cup packed light or dark brown sugar Contributes caramel notes and moisture to the filling.
  • 6 Tablespoons unsalted butter, melted Enriches the filling and helps create a glossy, set texture.
  • 1/4 cup heavy cream Adds creaminess and helps stabilize the filling.
  • 2 large eggs, beaten Set the filling and give it structure.
  • 3 cups chopped pecans Provide crunch and classic pecan pie flavor throughout the bars.
  • Optional: flaky sea salt or coarse sea salt, for sprinkling For a bright finishing contrast if you like a sweet and salty balance.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper.
  2. In a skillet, melt 1 cup of unsalted butter over medium heat, stirring constantly until browned and nutty.
  3. Allow the brown butter to cool slightly. In a bowl, combine it with the granulated sugar, water, vanilla extract, and salt, mixing well.
  4. Add 2 cups of all-purpose flour and 1 tablespoon of cornstarch to the mixture, combining until slick and evenly incorporated. Press this mixture firmly into the prepared pan to form the crust.
Baking the Crust
  1. Bake the crust for 15 minutes until set and beginning to color at the edges.
  2. Let it rest briefly while you prepare the filling.
Preparing the Filling
  1. In the same skillet, combine 1/2 cup of maple syrup, 1/2 cup of packed brown sugar, 6 tablespoons of melted butter, and 1/4 cup of heavy cream over medium heat, whisking until melted and smooth.
  2. Remove from heat and whisk in the beaten eggs, then fold in 3 cups of chopped pecans.
Baking the Bars
  1. Pour the pecan-maple mixture over the pre-baked crust, smoothing into an even layer. Optionally sprinkle with sea salt.
  2. Bake for 25 to 28 minutes until a toothpick inserted in the center comes out mostly clean.
Cooling
  1. Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 37gProtein: 4gFat: 32gSaturated Fat: 15gSodium: 100mgFiber: 2gSugar: 22g

Notes

Store in an airtight container at room temperature for up to 2 days, refrigerated for up to 7 days, or freeze individual bars for up to 3 months.

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