Name: Brown Butter Shortbread Bars Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon pure vanilla extract; flaky sea salt for topping (optional)

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If you’re after a dessert where buttery richness and a nutty, caramel-like aroma come together in perfect harmony, Brown Butter Shortbread Bars are about to become your new obsession. This recipe takes classic shortbread and turns up the flavor with brown butter, yielding melt-in-your-mouth bars with golden edges, a tender crumb, and a touch of flaky sea salt that keeps everyone coming back for just one more square. Whether you’re a seasoned baker or whipping up treats for the first time, you’ll love how simple, rewarding, and utterly addictive these bars can be.

Brown Butter Shortbread Bars Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in simplicity, and these Brown Butter Shortbread Bars prove it—every ingredient serves a purpose here, and together they build that signature depth and beautifully crisp-tender bite. Make sure you use quality butter and don’t skip the salt for the best results.

Unsalted Butter (1 cup): The heart and soul of the bars; browning it transforms its flavor, bringing out irresistible nutty notes.
Granulated Sugar (1/2 cup): Adds sweetness and helps create that delicate crumb we all love in shortbread.
Light Brown Sugar (1/4 cup, packed): Infuses a subtle caramel richness that pairs beautifully with brown butter.
All-Purpose Flour (2 cups): The structural backbone that keeps every bar thick, tender, and just crumbly enough.
Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness for a well-rounded bite.
Pure Vanilla Extract (1 teaspoon): Adds warmth and depth, amplifying those toasty butter notes.
Flaky Sea Salt (optional, for topping): A sprinkle at the end makes each bite pop and looks beautiful, too.

How to Make Brown Butter Shortbread Bars

Step 1: Prepare Your Pan

Begin by preheating your oven to 325°F (160°C). Grab an 8×8-inch baking pan and line it with parchment paper, making sure there’s enough overhang for you to lift the bars out easily once they’re done. This step sets you up for picture-perfect bars that pop right out.

Step 2: Brown the Butter

Place the butter in a medium saucepan and melt it over medium heat. Stir often—first, it’ll foam, then turn a gorgeous golden brown and fill your kitchen with an intoxicatingly nutty aroma (this is the signature move for Brown Butter Shortbread Bars!). Once you see those little brown bits and that toasty scent hits, take it off the heat and let it cool for a few minutes. You don’t want it piping hot for the next step.

Step 3: Make the Dough

Add granulated sugar, light brown sugar, and vanilla extract to your slightly cooled browned butter. Give everything a good mix until combined, then stir in the flour and salt. A soft, slightly crumbly dough will form—don’t overmix, just bring it together so everything is evenly distributed.

Step 4: Press and Prick the Dough

Transfer the dough to your prepared baking pan. Use your hands or a spatula to press it down as evenly as you can. For that classic shortbread finish, take a fork and prick the top all over—this helps prevent bubbling in the oven and gives that signature look.

Step 5: Bake the Bars

Bake the dough for 30–35 minutes, or until the edges are turning light gold and the middle looks set. Don’t overbake; you want the bars to stay tender and buttery. As soon as you pull them out, immediately sprinkle flaky sea salt over the top if you’re using it. Allow the bars to cool completely in the pan before lifting out and slicing—patience is rewarded with perfect, clean-cut squares.

How to Serve Brown Butter Shortbread Bars

Garnishes

Finish your Brown Butter Shortbread Bars with a generous sprinkle of flaky sea salt right after baking, letting it melt just slightly into the warm surface. For a little extra flair or to really dress them up, you can also drizzle cooled bars with melted dark chocolate or dust with a light snowfall of confectioners’ sugar.

Side Dishes

Pair these rich, buttery bars with fresh berries for a pop of tartness, or serve alongside a bowl of vanilla ice cream for a luxurious treat. A cup of strong coffee or black tea also complements their nutty richness beautifully.

Creative Ways to Present

Serve your Brown Butter Shortbread Bars at a dessert buffet, cut into triangles or bite-sized squares for easy nibbling. Stack them in a rustic tower for a holiday cookie platter or wrap a few in parchment and twine as a thoughtful homemade gift that’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brown Butter Shortbread Bars in an airtight container at room temperature—they’ll stay magically tender and flavorful for up to five days. Their sturdy crumb means you don’t need to worry about them getting soggy or falling apart.

Freezing

If you want to make a batch ahead, freeze the fully cooled bars in a single layer, or with parchment between layers, in an airtight container or freezer-safe bag. They’ll keep beautifully for up to two months—just allow them to thaw at room temperature for a quick treat whenever the craving strikes.

Reheating

Brown Butter Shortbread Bars are delicious at room temperature, but if you want to reheat them slightly, pop individual bars in the microwave for just 5–8 seconds. This softens the texture and intensifies their buttery warmth without drying them out.

FAQs

Can I double the recipe for a larger crowd?

Absolutely! You can double all the ingredients and bake the dough in a 9×13-inch pan. Just keep a close eye on the baking time, as it may need a few extra minutes depending on your oven.

What’s the best way to cut the bars cleanly?

Make sure the bars are completely cool before slicing. Use a long, sharp knife and wipe it clean between cuts for the neatest edges. The parchment overhang makes lifting the slab out of the pan super easy, so you can slice on a cutting board.

Is it necessary to use unsalted butter?

Using unsalted butter lets you control the salt content and lets the brown butter’s flavor really shine. If you only have salted butter, just omit the added salt in the recipe.

Can I add nuts or chocolate to these bars?

Definitely! Chopped toasted pecans or walnuts, or a handful of chocolate chips stirred into the dough, are delicious twists. Just keep in mind that add-ins may affect the texture slightly.

Do Brown Butter Shortbread Bars need to be refrigerated?

No refrigeration is needed. They’re best stored in an airtight container at room temperature, which keeps them tender and flavorful for days. Refrigeration may make them a bit too firm.

Final Thoughts

I can’t wait for you to try making these Brown Butter Shortbread Bars for yourself. Every bite is proof that simple ingredients really can create unforgettable treats. Whether you bake them for friends, family, or yourself (no judgment!), I have a feeling they’ll instantly earn a permanent place in your favorite-desserts lineup.

Brown Butter Shortbread Bars Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 50 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the rich, nutty flavors of these Brown Butter Shortbread Bars. These buttery bars are easy to make and perfect for satisfying your sweet tooth.

Ingredients

Scale

Ingredients:

1 cup unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon pure vanilla extract
flaky sea salt for topping (optional)

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Instructions

Preheat the Oven: Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
Brown the Butter: In a medium saucepan, melt the butter over medium heat until golden brown with a nutty aroma.
Mix the Ingredients: Combine browned butter, sugars, and vanilla in a bowl. Add flour and salt, mix to form a dough.
Bake: Press dough into pan, prick with fork, bake for 30-35 minutes until golden.
Finish and Serve: Sprinkle with sea salt, cool in pan, slice into bars.