Brown Butter Pecan Cookie Bars

These cookie bars are always a crowd pleaser! They have a wonderful chewy texture and are full of deep flavor from the brown sugar, brown butter, and toasted pecans. The dark chocolate and flaky salt complement these flavors so well! This dessert is perfect on its own or topped with vanilla ice cream.

One of the things that really takes these up a notch is the brown butter- which is one of my favorite things to add to baked goods! It’s when butter is heated past the melting point until the milk solids caramelize, resulting in a deep nutty flavor and aroma. It’s truly one of the best things you can do with butter, and that’s saying a lot!

I hope you enjoy these as much as my family and I do!


Brown Butter Pecan Cookie Bars

Ingredients

  • 6 oz (1.5 sticks) butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups (180 grams) flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 4 oz dark chocolate
  • 100 grams (about a cup) pecans
  • Flaky sea salt for topping

Method

  • Preheat oven to 350 F
  • Butter an 8” x 8” baking dish and line with parchment, leaving an overhang in one direction. Set aside
  • Place the pecans on a baking sheet and toast them in the oven for about 8 minutes, or until fragrant. Set aside.
  • Place the butter in a medium saucepan over medium heat. The butter will melt, then begin to foam and sputter. Keep going until it turns an amber color, has a nutty aroma, and brown bits begin to form along the bottom. This whole process usually takes about 5 minutes, be careful not to burn the butter. Turn off the heat and transfer to a heatproof bowl. Allow to cool slightly for a few minutes.
  • Meanwhile, in a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl with the brown butter, add the brown sugar and granulated sugar, and mix until well combined. Add the eggs and vanilla, mix well.
  • Combine the dry ingredients with the wet, folding just until a few streaks of flour remain. Fold in the chocolate and pecans.
  • Spread the dough into the baking dish in an even layer. Sprinkle the top with flaky sea salt and bake in the oven for 25-30 minutes, or until golden around the edges and the middle is set.
  • Allow to cool in the pan. Once cooled, use the parchment overhang to lift them out of the pan. Cut into squares.

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