Description
These Brown Butter Pecan Pie Bars are a delightful twist on classic pecan pie, featuring a nutty brown butter crust and a rich, gooey pecan topping. Perfectly balanced with a hint of maple syrup and a sprinkle of sea salt, these bars make an irresistible dessert or snack for any occasion.
Ingredients
Crust
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 Tablespoon cornstarch
Topping
- 1/2 cup (170g/120ml) pure maple syrup
- 1/2 cup (100g) packed light or dark brown sugar (preferably dark)
- 6 Tablespoons (85g) unsalted butter
- 1/4 cup (60g/ml) heavy cream
- 2 large eggs, beaten, at room temperature
- 3 cups (360g) chopped pecans
- optional: flaky sea salt or coarse sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides for easy removal later.
- Brown the Butter: In a light-colored skillet or saucepan over medium heat, melt the butter while stirring or whisking constantly. Wait for it to foam and then begin to brown, which usually takes 5–8 minutes. You’ll see lightly browned specks and smell a nutty aroma. Immediately remove from heat and pour into a large heat-safe bowl, scraping up the browned bits. Let it cool for about 10 minutes.
- Make the Crust Mixture: Add granulated sugar, water, vanilla extract, and salt to the cooled brown butter. Stir until well combined. Then add the all-purpose flour and cornstarch and mix until no flour is visible and the mixture feels slick.
- Form the Crust: Press the crust mixture evenly into the prepared baking pan. Bake for 15 minutes or until the edges turn lightly browned. Remove from oven and set the pan on a cooling rack.
- Prepare the Topping: Return the skillet or saucepan to medium heat and combine maple syrup, brown sugar, butter, and heavy cream. Whisk constantly until the butter is melted and everything is well combined. Remove from heat and pour into a large heat-safe bowl to cool for 5 minutes.
- Add Eggs and Pecans: Whisk the beaten eggs into the cooled topping mixture, then fold in the chopped pecans gently ensuring even distribution.
- Assemble & Bake: Pour the pecan topping evenly over the warm crust in the baking pan. Lightly sprinkle with flaky or coarse sea salt if desired. Bake for 25 to 28 minutes until the center is mostly set and a toothpick inserted comes out mostly clean. Tent with aluminum foil if the top browns too quickly.
- Cool and Cut: Let the bars cool completely in the pan on a cooling rack. Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 18 squares with a sharp knife.
- Store: Store any leftovers in an airtight container at room temperature or in the refrigerator for up to one week.
Notes
- Using a light-colored pan for browning butter helps you monitor the browning process better to avoid burning.
- Be sure to let the brown butter cool before mixing with dry ingredients to avoid prematurely melting the flour and cornstarch, which can affect texture.
- Dark brown sugar adds deeper flavor to the topping, but light brown sugar can be used as a substitute.
- Flaky sea salt sprinkled on top enhances the sweet and nutty flavors with a pleasant contrast.
- Store bars tightly covered to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
