Equipment Needed
- 9×9 inch or 8×8 inch square baking pan
- Parchment paper
- Medium mixing bowl
- Medium saucepan
- Whisk
- Fork or pastry cutter
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
I always begin by lining my baking pan with parchment paper, leaving an overhang on two sides. This “sling” is my secret for lifting the entire batch of bars out perfectly for clean slicing. I then focus on the crust. In a medium bowl, I whisk together the flour, sugar, and salt. Then, I cut in the cold, cubed butter using a pastry cutter or two forks. I work it until the mixture resembles coarse, sandy crumbs with a few pea-sized pieces of butter remaining. This creates a tender, shortbread-like crust. I press this mixture firmly and evenly into the bottom of my prepared pan. I bake this crust alone for about 18-20 minutes until it’s just set and very lightly golden at the edges. This pre-baking, or blind-baking, is crucial—it prevents a soggy bottom.
While the crust bakes, I make the star of the show: the brown butter. I melt the stick of butter for the filling in my saucepan over medium heat. I let it cook, swirling the pan occasionally, until it foams, then settles, and those beautiful little brown specks appear at the bottom. The smell is incredible—deeply nutty and rich. I immediately remove it from the heat and pour it into a large heatproof bowl to stop the cooking. I let it cool for about 5 minutes; you want it warm, not scorching hot.
Now, for the filling. To the warm brown butter, I whisk in the packed brown sugar, heavy cream, honey, vanilla, and salt. I whisk vigorously until it’s smooth and the sugar has begun to dissolve. Next, I whisk in the room-temperature eggs, one at a time, making sure each is fully incorporated before adding the next. This patience ensures a smooth, silky custard. Finally, I fold in the toasted, chopped pecans, reserving a small handful for the top if I want it extra pretty.(See the next page below to continue…)