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Best Brown Butter Pecan Pie Bars- Easy Holiday Dessert

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These brown butter pecan pie bars are everything you want in a holiday dessert without the stress of making a full pie. The shortbread crust is sturdy enough to hold up to the filling but tender enough to melt in your mouth, and the brown butter adds a deep, nutty richness that regular pecan pie just doesn’t have.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 cups pecan halves
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the mixture looks like coarse sand with some pea-sized butter pieces remaining.
  3. Press the mixture evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to really pack it down. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. In a light-colored saucepan, melt the ½ cup of butter over medium heat. Stir constantly. The butter will foam, then the foam will subside, and brown specks will form. Once the butter smells nutty and turns a deep amber color (about 5-7 minutes), remove from heat immediately. Pour into a heatproof bowl and let cool for 5 minutes.
  5. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and 2 tablespoons of flour. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and ¼ teaspoon of salt. Slowly pour in the cooled brown butter while whisking constantly.
  6. Spread the pecan halves evenly over the partially baked crust. Pour the brown butter filling over the pecans. Gently tap the pan on the counter a few times to release any air bubbles.
  7. Bake at 350°F (175°C) for 25-30 minutes. The filling should be set around the edges but still have a slight jiggle in the center. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes.
  8. Let the bars cool completely in the pan on a wire rack (about 2 hours). For clean slices, refrigerate the bars for at least 1 hour after they’ve cooled. Use the parchment paper overhang to lift the entire block out of the pan. Slice into 24 bars using a sharp knife, wiping the blade clean between cuts.

Notes

Don’t rush the brown butter. Keep the heat at medium, swirl the pan constantly, and watch for that amber color. Room temperature eggs matter. Cold eggs can cause the brown butter to seize up. Press the crust firmly. Let the bars cool completely before slicing. Use parchment paper for easy removal. These bars taste even better the next day.

Nutrition

Keywords: brown butter, pecan pie bars, holiday dessert, easy dessert, Thanksgiving, Christmas, shortbread crust

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