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Quick Brown Butter Pecan Pie Bars: Easy 30-Minute Dessert

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These Quick Brown Butter Pecan Pie Bars are a weeknight dessert hero, featuring a buttery shortbread crust and a rich, gooey pecan filling made with nutty brown butter. Ready in under 30 minutes, they’re perfect for potlucks, holidays, or any day you need a crowd-pleasing treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • ½ cup unsalted butter (for browning)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with nonstick cooking spray.
  2. Make the shortbread crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes. Using a pastry cutter, fork, or fingertips, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  3. Press the crust mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to flatten. Prick the crust all over with a fork (about 15-20 times).
  4. Par-bake the crust for 12 minutes, until edges are just starting to turn golden. Remove from oven and set aside. Leave the oven on.
  5. Brown the butter: In a light-colored saucepan, melt ½ cup butter over medium heat. Swirl occasionally. After about 3-4 minutes, when the butter is deep amber with golden-brown specks and smells nutty, remove from heat immediately and pour into a heatproof bowl.
  6. Mix the filling: In a medium bowl, whisk together brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, and salt until smooth. Slowly drizzle in the warm brown butter while whisking constantly.
  7. Stir in the chopped pecans until evenly coated.
  8. Pour the pecan filling over the par-baked crust and spread evenly. Bake for 18-22 minutes, until edges are set and center is just slightly jiggly.
  9. Cool completely in the pan on a wire rack for at least 1 hour.
  10. Using the parchment overhang, lift the bars out of the pan. Place on a cutting board and slice into 16 squares. For clean cuts, wipe the knife clean between slices.

Notes

For best results, use room temperature eggs to prevent the brown butter from seizing. Toast pecans lightly before using for extra flavor. Let bars cool completely before slicing to ensure clean cuts. Bars taste even better the next day.

Nutrition

Keywords: pecan pie bars, brown butter, quick dessert, easy bars, shortbread crust, 30-minute dessert

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