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Best Brown Butter Pecan Pie Bars: Easy Homemade Dessert

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These brown butter pecan pie bars transform classic pecan pie into an easy, crowd-pleasing dessert with a nutty, toasty depth from browned butter and a sturdy shortbread crust.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ½ teaspoon fine sea salt
  • ¾ cup cold unsalted butter, cut into small cubes
  • ½ cup unsalted butter (for browning)
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon bourbon (optional)
  • 2 cups pecan halves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with butter or cooking spray.
  2. Make the shortbread crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes and cut in using a pastry cutter or fork until mixture resembles coarse sand with some pea-sized butter bits. Do not overwork.
  3. Press crust into prepared pan firmly and evenly using the bottom of a measuring cup or glass. Bake for 15-18 minutes until edges are just barely golden. Set aside to cool slightly.
  4. Brown the butter: In a light-colored saucepan, melt ½ cup butter over medium heat. Swirl pan occasionally until butter foams, crackles, and golden brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  5. Make the filling: In a large bowl, whisk together brown sugar, granulated sugar, and salt. Add eggs one at a time, whisking well after each. Pour in corn syrup, vanilla extract, and bourbon (if using). Whisk until smooth and glossy. Slowly drizzle in warm brown butter while whisking constantly.
  6. Fold in pecan halves until coated.
  7. Pour filling over pre-baked crust. Spread pecans into an even layer. Bake for 30-35 minutes until edges are set and center is just slightly jiggly. A knife inserted an inch from center should come out mostly clean.
  8. Cool completely in pan on a wire rack for at least 2 hours. For clean slices, refrigerate for another hour before cutting.
  9. Use parchment overhang to lift entire block out of pan. Place on cutting board and slice into squares with a sharp knife, wiping knife clean between cuts.

Notes

Brown butter goes from perfect to burnt in about 30 seconds. Watch carefully and pour into a separate bowl immediately. For clean slices, refrigerate bars for an hour before cutting. The flavors deepen after a day or two in the fridge.

Nutrition

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

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