Name: Brown Butter Pecan Pie Bars
Prep time: 20 min
Cook time: 43 min
Total time: 1 h 3 min
Ingredients: Brown Butter Crust; 1 cup (16 Tbsp; 226 g) unsalted butter, cut into 16 pieces; ½ cup (100 g) granulated sugar; 2 Tbsp water; 1 tsp pure vanilla extract; ½ tsp salt; 2 cups (250 g) all‑purpose flour (spooned & leveled); 1 Tbsp cornstarch; Pecan Pie Topping; ½ cup (170 g / 120 ml) pure maple syrup; ½ cup (100 g) packed light or dark brown sugar (dark is preferred); 6 Tbsp (85 g) unsalted butter; ¼ cup (60 g/ml) heavy cream; 2 large eggs, beaten, at room temperature; 3 cups (360 g) chopped pecans; Optional: flaky sea salt or coarse sea salt, for sprinkling

Description

These Brown Butter Pecan Pie Bars are a rich twist on a classic dessert. Featuring a nutty browned butter crust and gooey maple pecan topping, they’re perfect for holidays, potlucks, or as a make-ahead sweet treat that’s easy to cut and serve.

Ingredients

Scale

Brown Butter Crust

1 cup (16 Tbsp; 226 g) unsalted butter, cut into 16 pieces

½ cup (100 g) granulated sugar

2 Tbsp water

1 tsp pure vanilla extract

½ tsp salt

2 cups (250 g) all‑purpose flour (spooned & leveled)

1 Tbsp cornstarch

Pecan Pie Topping

½ cup (170 g / 120 ml) pure maple syrup

½ cup (100 g) packed light or dark brown sugar (dark is preferred)

6 Tbsp (85 g) unsalted butter

¼ cup (60 g/ml) heavy cream

2 large eggs, beaten, at room temperature

3 cups (360 g) chopped pecans

Optional: flaky sea salt or coarse sea salt, for sprinkling

Instructions

Preheat oven to 350 °F (177 °C). Line a 9×13‑inch metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides for easy lifting.
Make the crust: In a light‑colored skillet or saucepan over medium heat, place the 16 pieces of butter. Stir/whisk constantly until butter melts and begins to foam. Continue for about 5–8 minutes until you see lightly browned specks forming at the bottom and you detect a nutty aroma. Immediately remove from heat and pour into a large heat‑safe glass bowl, scraping in the browned solids. Allow to cool about 10 minutes. Do not rinse the pan.
Add the sugar, water, vanilla extract, and salt to the slightly cooled brown butter; stir until combined. Add flour and cornstarch; mix until you no longer see flour and the mixture is slick. Press this crust mixture evenly into the prepared baking pan.
Bake the crust for approximately 15 minutes, or until the edges turn a light golden brown. Then place the pan on a cooling rack while you make the topping.
Make the topping: Return the same skillet/saucepan (no need to wash) to medium heat. Add the maple syrup, brown sugar, butter, and heavy cream. Whisk constantly until the butter melts and everything combines. Remove from heat and pour into a large heat‑safe bowl. Cool the mixture 5 minutes. Then whisk in the beaten eggs. Fold in the chopped pecans. Pour the topping evenly over the warm crust and spread into a uniform layer. Lightly sprinkle with sea salt if using.
Bake for 25‑28 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top starts to brown too fast, loosely tent with aluminum foil.
Cool the bars completely in the pan set on the cooling rack. Once cooled, use the parchment overhang to lift the bars from the pan; transfer to a cutting board and cut into squares.
Storage: Store leftover bars covered tightly at room temperature or in the refrigerator for up to 1 week. These freeze well for up to 3 months: thaw overnight in the fridge then bring to room temperature before serving.

Notes

Bars can be frozen for up to 3 months. Let them thaw overnight in the fridge, then bring to room temp before serving. For cleaner cuts, chill before slicing.

Prep Time: 20 minutes
Cook Time: 43 minutes
Category: Dessert

Nutrition

Serving Size: 1 bar
Calories: 330 kcal
Sugar: 20 g
Carbohydrates: 29 g
Protein: 3 g