Easy Brown Butter Pecan Pie Bars Everyone Will Love
These Pecan Pie Bars with Brown Butter Crust are the ultimate dessert for any occasion! Featuring a rich, nutty brown butter base and a gooey pecan pie filling, they’re easy to make, perfectly sweet, and absolutely irresistible. Perfect for fall baking, Thanksgiving dessert tables, or whenever you’re craving a taste of Southern comfort.
Ingredients
For the Brown Butter Crust
- 1 cup 2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the Pecan Filling
- 3 large eggs room temperature
- 3/4 cup dark brown sugar packed
- 3/4 cup dark corn syrup or maple syrup for a softer set
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon bourbon optional but excellent
- 1/2 teaspoon fine sea salt
- 2 cups pecans roughly chopped (plus a handful of halves for the top if you’re fancy)
To Finish
- Flaky sea salt for sprinkling (optional, recommended)
Instructions
- Prep the pan. Line a 9×13-inch metal baking pan with parchment, leaving overhang on the long sides. Lightly grease the parchment for easy release.
- Brown the butter. In a saucepan over medium heat, cook 1 cup butter, stirring, until it foams and the milk solids turn deep golden and smell nutty, 5–7 minutes. Immediately pour into a heatproof bowl to stop cooking. Cool 10 minutes.
- Make the crust. Whisk flour, salt, granulated sugar, and brown sugar. Stir in the slightly cooled brown butter and vanilla until a dough forms. It will look like damp sand that clumps when pressed—perfect.
- Press and par-bake. Press dough evenly into the pan. Dock with a fork a few times. Bake at 350°F (175°C) for 15–18 minutes until set and lightly golden at the edges.
- Mix the filling. In a large bowl, whisk eggs until homogenous. Add brown sugar, granulated sugar, corn syrup, melted butter, vanilla, bourbon, and salt. Whisk until smooth. Fold in chopped pecans.
- Fill and bake. Pour filling over the hot crust. Smooth, then arrange pecan halves on top if using. Bake 22–28 minutes until the center has a slight jiggle but is not liquid. The edges should be set and glossy.
- Cool completely. Transfer the pan to a rack and cool at least 2 hours. For clean slices, chill 1 hour before cutting. Sprinkle flaky salt if using.
- Slice and serve. Use the parchment tabs to lift. Cut into 24 small bars or 16 larger squares. Flex responsibly.
