Description
Sweet brown butter pecan pie bars blend Southern comfort with nutty richness, elevating classic dessert traditions. Crisp shortbread crust and caramelized pecans offer you a delightful taste of homemade indulgence.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter (226 grams)
- 1 cup pecans, chopped (100 grams)
- 2 large eggs
- 1 cup brown sugar (220 grams)
Crust Ingredients:
- 2 cups all-purpose flour (240 grams)
- 1/2 teaspoon salt
Additional Flavor Ingredients:
- 1/2 cup corn syrup (120 milliliters)
- 2 teaspoons vanilla extract
Instructions
- Warm the oven to 350°F and carefully line a 9×13-inch baking pan with parchment paper, allowing slight overhang for easy removal.
- Create a rich brown butter by gently melting butter in a light-colored skillet, watching carefully until it turns golden and develops a nutty aroma. Remove from heat and let cool to room temperature.
- Prepare the shortbread crust by combining flour, sugar, and softened butter until a crumbly texture forms. Press the mixture evenly into the prepared pan, ensuring a compact and smooth base.
- Bake the crust for 15-18 minutes until edges turn light golden, creating a sturdy foundation for the pecan topping.
- Whisk together cooled brown butter, eggs, vanilla extract, dark brown sugar, and corn syrup until smooth and well-integrated.
- Fold chopped pecans into the liquid mixture, distributing them evenly throughout the filling.
- Pour the pecan mixture carefully over the pre-baked crust, spreading it to cover the entire surface uniformly.
- Return the pan to the oven and bake for 25-30 minutes, or until the filling sets and becomes slightly jiggly in the center.
- Remove from oven and allow the bars to cool completely at room temperature for approximately 2 hours.
- Using the parchment paper overhang, lift the entire dessert from the pan and slice into neat squares for serving.
Notes
- Enhance the nutty flavor by toasting pecans briefly in a dry skillet before chopping, which deepens their rich, caramel-like taste.
- Prevent soggy crust by ensuring the shortbread base is completely cooled and crisp before adding the pecan filling, creating a perfect textural contrast.
- Modify for gluten-free diets by substituting regular flour with almond flour or a gluten-free blend, maintaining the same buttery, crumbly crust texture.
- Control sweetness by using dark corn syrup or reducing sugar slightly, allowing the brown butter’s complex flavor to shine through more prominently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg