Gooey Brown Butter Maple Pecan Squares

A stack of brown butter maple pecan squares
Prep Time
10 min
Cook Time
16 squares

When you can’t decide between pecan pie or butter tarts, make these brown butter maple pecan squares. Made with a buttery shortbread base that’s then topped with a sweet and gooey brown butter maple filling loaded with roasted nutty pecans and a healthy sprinkling of chocolate chips (totally optional but highly recommended!), these are sure to satisfy any sweet tooth. The squares come together easily with barely any prep and are best made ahead of time, making them the perfect treat for the holidays.

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Maple pecan filling

cup butter
cup brown sugar
cup maple syrup
large eggs
tsp vanilla extract
tsp salt
cup chopped roasted pecans
cup semi-sweet chocolate chips, optional
Flaky salt, optional

Shortbread base

cup unsalted butter, softened
cup icing sugar
1 ½
cup flour
tsp salt


Ingredients for brown butter maple pecan squares
Step 1

Preheat oven to 350°F. Line and grease a 9-inch square baking pan with parchment paper.

Step 2

First, brown the butter for the filling. In a saucepan, melt butter over medium heat. Cook the butter until the milk solids begin to brown. Transfer to a glass bowl and set aside to cool slightly.

Step 3

For the base: In a bowl of a stand mixer or with a hand mixer, cream together butter and icing sugar until fluffy, about 1 minute. Add the flour and salt and mix until just combined. Press into the bottom of the prepared pan and bake for 15-20 minutes. Wait until the base has finished baking before starting the filling.

Shortbread base for brown butter maple pecan squares.
Step 4

For the filling: In a large bowl, whisk together browned butter, brown sugar and maple syrup. Add in the eggs, vanilla and salt and whisk until combined. Stir in the chopped pecans, chocolate (if using) and pour over top of the baked crust.

Brown butter maple pecan filling being poured over shortbread base.
Step 5

Top with flaky salt, if using. Bake for 30-40 minutes until the edges are set and centre is still a little jiggly.

Brown butter maple pecan squares in a baking tray.
Step 6

Let cool for 30 minutes in the pan then place pan into the fridge for at least 2 hours so the filling is completely chilled (it will still be a little runny). This will make it easier to lift out of the pan and will hold its shape when slicing into squares.

Brown butter maple pecan squares on parchment paper

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