Description
Buttery brown butter shortbread topped with a gooey maple pecan filling and flaky sea salt. All the flavor of pecan pie, made entirely without corn syrup.
Ingredients
Scale
For the brown butter shortbread crust:
- 1 cup (226g) unsalted butter, cut into pieces
- ½ cup (100g) granulated sugar
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
For the maple pecan filling:
- ⅔ cup (160ml) pure maple syrup
- ½ cup (100g) packed dark brown sugar
- 6 tablespoons (85g) unsalted butter
- ⅓ cup (80ml) heavy cream
- 2 large eggs, beaten, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups (340g) pecans, roughly chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on two opposite sides.
- Brown the butter: Place the butter pieces in a light-colored saucepan over medium heat and stir constantly. After melting it will foam, then subside. At 6–8 minutes, golden-brown flecks will form at the bottom and the butter will smell nutty. Remove from heat immediately and pour into a large heat-safe bowl, scraping in all the browned bits. Cool 10 minutes. Do not wash the pan.
- Make the crust: Stir the granulated sugar, water, vanilla, and salt into the cooled brown butter. Add the flour and cornstarch and stir until no dry flour remains. Press evenly into the prepared pan using the back of a measuring cup.
- Bake for 15 minutes, until lightly golden at the edges. Set the pan on a wire rack while you make the filling.
- Make the filling: Return the saucepan to medium heat and add the maple syrup, dark brown sugar, butter, and heavy cream. Whisk until the butter melts and the sugar dissolves. Remove from heat and cool for 5 minutes.
- Whisk in the beaten eggs and vanilla, then fold in the chopped pecans. Pour over the warm crust and spread into an even layer. Sprinkle with flaky sea salt.
- Bake for 25–30 minutes, until the filling is set at the edges and barely wobbly in the center. Tent loosely with foil if the top browns too quickly.
- Cool completely in the pan on a wire rack, at least 2 hours. Lift out using the parchment overhang and cut into squares with a sharp knife.
Notes
- Cool completely before cutting. This is the difference between clean squares and a delicious mess. For the sharpest edges, chill for an hour after they’ve cooled on the counter.
- Use real maple syrup. Pancake syrup is mostly water and corn syrup with artificial flavoring and will not set the same way.
- Toasting the pecans at 350°F for 6–8 minutes beforehand deepens their flavor noticeably.
- Cool the filling before adding eggs. Five minutes off the heat is enough to prevent the eggs from scrambling.
- Make Ahead & Freezing: Bars freeze well wrapped tightly for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Storage: Airtight at room temperature up to 4 days, or refrigerated up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Baking