Brown butter is a simple one-ingredient sauce, a chef’s trick that can transform all sorts of recipes, be it savory or sweet.
Unlike shortening and oil, butter adds flavor as well as fat to sweet and savory recipes.
Browned butter can add a subtle nutty flavor to baked goods.
So how do you know when the silky brown sauce is ready?
As soon as the foam subsides, you will see the milk solids have darkened and fallen to the bottom of the pan, which indicates that you’ve hit the sweet spot.
Butter and sugar (and brown sugar) are the best of friends. And when they get together they bring us cakes, cookies, brownies, pie and these Brown Butter Pecan Cinnamon Cookie Bars.
Brown Butter Pecan Cinnamon Cookie Bars
10 ounces (20 tablespoons) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
2 cups coarsely chopped pecans, toasted
Heat oven to 350° F.
Grease 9×13 inch baking pan.
In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
Spread batter evenly into prepared pan.
Bake until toothpick inserted into center comes out clean, about 20-30 minutes.
Do not overcook or bars will be dry. Let cool to room temperature then cut into bars.
Love those pecans – make these Pecan Praline Bar Cookies.
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