Oh hai, OMT’s Salted Brown Sugar Butter Bars!
As y’all know, I never met a recipe I can’t adapt or change to my family’s preferences. This is one of those recipes. (can’t. stop. changing. things.) Since Girl is not a huge chocolate fan, I’m always on the lookout for recipes that will give her a YIPPIE!
To the recipe!
- 3 eggs, well beaten
- 1 stick of butter, room temperature (1)
- 2 1/3 cups of brown sugar, not packed
- 1 cup pecans, toasted and chopped
- 2 cups of all purpose flour
- 2 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- Toast pecans, then cool and chop. Set aside (2)
- Cream butter and sugar and vanilla. (3)
- Add eggs and mix well.
- Mix flour, baking soda and salt together and then add to sugar mixture gradually.
- Stir in pecans
- Pour into a 9x13 buttered pan. (4)
- Bake @350° for 25-30 minutes.
- Cool a bit before cutting into bars.
1: I typically take a stick of butter right out of the fridge, throw it in my KitchenAid mixer and set on high to mix/soften when I'm in a time-crunch.
2: I toast in a toaster oven set on 400°-425° for a few minutes (don't burn them!).
3: I find adding the vanilla with the butter and sugar allows a richer vanilla flavor.
4: You might question if you need a 9x13 pan (I did), because it doesn't look like the batter will fill it. It does.
Adapted from Night Owl Corner's Brown Sugar Brownies
After I made them, I couldn’t resist eating one hot right from the pan. It made me wish I had ice cream in the house, because the hot bar + ice cream would have been to die. So good.
After I took pics of the bars for OMT!, and they were completely cool, I ate a couple more and decided the next time I make them, they’ll get a topping. Say like a light cream cheese frosting or maybe a slather of melted chocolate chips or caramel. (can’t. stop. changing. things.)
[Tweet “I’m always on the lookout for recipes that will give non-chocolate lovers a YIPPIE!”]
If you or the kiddies aren’t fans of nuts, I feel certain you could omit them and still have a pretty good bar. Although, the nuts, especially when toasted, add a complexity of flavor that I loved, so I’ll be leaving them in.
For a non-chocolate bar, I was happy to have made these. They are very Sea Salt Caramelesque and as usual, I like ’em frozen. Now you go make them for your non-chocolate lover and see if they don’t agree.
Happy Baking, y’all!