Brown Butter Pecan Bars (Unbelievably Good & Easy)

Brown Butter Pecan Bars hit that sweet spot between classic pecan pie and a buttery cookie bar. Because the butter is gently browned, these bars deliver a nutty, toffee-like flavor with a crisp shortbread crust and a gooey pecan topping. Better yet, this recipe is simple, quick, and crowd-pleasing perfect for holidays, potlucks, bake sales, or a cozy weeknight treat. If you love buttery pecan bars, this browned butter twist takes them over the top, yet it’s still easy enough for beginners. You’ll get clean slices, rich caramel notes, and tons of crunchy pecans in every bite.
At a Glance

• Servings: 16 bars (or 24 small bites)
• Prep Time: 20 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 55 to 60 minutes
• Difficulty: Easy
• Estimated Cost: $10–$12 (pecans vary by region)

Ingredients for Brown Butter Pecan Bars

You’ll make a simple brown-butter shortbread crust and a gooey pecan topping. See swaps and notes below to customize.

Shortbread Crust (nutty, browned-butter base)

• Unsalted butter, 10 tbsp (140 g)
• Light brown sugar, 1/4 cup (50 g), packed
• Granulated sugar, 2 tbsp (25 g)
• All-purpose flour, 1 3/4 cups (220 g)
• Fine sea salt, 1/2 tsp
• Vanilla extract, 1 tsp
• Optional: cinnamon, 1/4 tsp (nice warmth)

Gooey Pecan Topping (caramel-pecan layer)

• Unsalted butter, 6 tbsp (85 g)
• Light brown sugar, 3/4 cup (150 g), packed
• Honey or pure maple syrup, 1/3 cup (110 g) — honey = classic chew; maple = deeper flavor
• Heavy cream, 1/4 cup (60 ml)
• Eggs, 2 large (room temp)
• Vanilla extract, 2 tsp
• Fine sea salt, 1/2 tsp
• Chopped pecans, 2 1/2 cups (275 g), toasted for best flavor

Ingredient Swaps & Notes (buttery pecan bars made your way)

• Butter: Use plant-based butter for dairy-free bars; pick one with 80%+ fat.
• Sweeteners: Swap honey with maple syrup for a softer, deeper note. For less sweetness, reduce brown sugar by 2 tbsp (25 g).
• Flour: Gluten-free? Use a 1:1 baking GF blend (with xanthan).
• Eggs: For egg-free, try 1/4 cup (60 g) unsweetened applesauce per egg; texture will be softer.
• Pecans: Lightly toast at 350°F (175°C) for 6–8 minutes for bolder flavor.
• Salt: A pinch of flaky salt on top makes the caramel pop.

Brown Butter Pecan Bars: Step-by-Step Instructions

• Brown the butter & make the crust. In a light-colored saucepan over medium heat, cook 10 tbsp (140 g) butter, stirring, until foamy and the milk solids turn golden brown and smell nutty, 5–7 minutes. Immediately pour into a bowl to stop cooking. Cool 5 minutes. Stir in 1/4 cup (50 g) brown sugar, 2 tbsp (25 g) granulated sugar, 1 tsp vanilla, and 1/2 tsp salt. Fold in 1 3/4 cups (220 g) flour until a crumbly dough forms.

• Par-bake the crust. Line an 8×8-inch (20×20 cm) metal pan with parchment, leaving overhang. Press dough evenly into the pan. Dock with a fork. Bake at 350°F (175°C) for 12–14 minutes until set and just turning golden at the edges.

• Cook the caramel base. In a saucepan, melt 6 tbsp (85 g) butter. Add 3/4 cup (150 g) brown sugar and 1/3 cup (110 g) honey or maple. Simmer 2 minutes, whisking. Remove from heat; whisk in 1/4 cup (60 ml) cream, 2 tsp vanilla, and 1/2 tsp salt. Let cool 3 minutes, then whisk in 2 eggs (room temp) until glossy.

• Add pecans & bake. Stir in 2 1/2 cups (275 g) chopped pecans. Pour over the warm crust and spread evenly. Bake at 350°F (175°C) for 20–24 minutes, until the topping is set at the edges and jiggles slightly in the center.

• Cool, slice & finish. Cool the Brown Butter Pecan Bars in the pan on a rack for at least 2 hours (longer is better) before lifting out by the parchment. Slice into 16 or 24 bars. If you like, sprinkle flaky salt.

Pro Tips & Variations for Brown Butter Pecan Bars

• Use a metal pan: It promotes crisp edges and even baking. Glass runs hot and can over-brown the crust.
• Don’t rush the brown butter: Watch for amber color and nutty aroma. If it turns black, it’s burned—start over.
• Room-temp eggs & cream: Cold ingredients can seize the caramel; bring them to room temp for a smooth blend.
• Toast the pecans: It boosts that deep, nutty flavor we love in browned butter dessert bars.
• Cleaner slices: Chill 30 minutes after cooling, then wipe the knife between cuts.
• Less sweet option: Reduce topping brown sugar by 2 tbsp (25 g). The bars will still set.
• Gluten-free pecan shortbread bars: Use a 1:1 GF blend; avoid overmixing the crust.
• Dairy-free twist: Use plant butter and swap heavy cream for full-fat canned coconut milk (well stirred).
• Maple-pecan magic: Use maple syrup and add 1/2 tsp cinnamon for cozy caramel pecan squares.
• Chocolate drizzle: After cooling, drizzle melted dark chocolate over the bars for a candy-bar vibe.

Serving Suggestions for Brown Butter Pecan Bars

• Classic: Serve the Brown Butter Pecan Bars at room temp with coffee or hot tea.
• Dessert plate: Pair with vanilla ice cream and a light maple drizzle.
• Fall spread: Add apple slices, sharp cheddar, and salted nuts for a snack board.
• Holiday dessert bars tray: Mix with brownies, pumpkin blondies, and lemon squares for color and contrast.
• On-the-go treat: Wrap small squares for lunch boxes or bake sale packs.

Storage & Reheating Brown Butter Pecan Bars

• Room Temp: Store the Brown Butter Pecan Bars in an airtight container at room temp for 2 days.
• Refrigerator: Keep up to 5 days; the texture will firm up (great for clean cuts).
• Freezer: Freeze bars (well wrapped) up to 2 months. Thaw in the fridge overnight.
• Reheating: If you like them slightly warm, heat a bar in the microwave for 8–10 seconds, or in a 300°F (150°C) oven for 5 minutes.

Troubleshooting Brown Butter Pecan Bars