Brown Sugar Butter Bars
Richly indulgent and effortlessly prepared, these bars echo the beloved flavor of classic butter tarts without the need for intricate pastry work. Featuring a tender, buttery base topped with a dense, caramelized filling, these squares offer a satisfying bite of sweetness—ideal for gatherings, holidays, or a spontaneous dessert craving.
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Servings: 24
Ingredients
Base Layer:
- 1 cup plain flour sifted
- A generous pinch of fine salt
- ½ cup unsalted butter brought to room temperature
Caramel Filling:
- 2 large eggs
- ½ cup unsalted butter liquefied and slightly cooled
- 1½ cups packed soft brown sugar
- 1 teaspoon pure vanilla essence
- A small pinch of salt
- ½ teaspoon leavening powder
- Optional mix-ins: ½ cup chopped walnuts pecans, or dried raisins
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-by-8-inch square baking tin by lining it with parchment paper, allowing the sides to hang over for easy removal.
- In a bowl, blend the room-temperature butter with the flour and salt using a fork or pastry cutter until the mixture forms coarse crumbs. Press this dough firmly and evenly across the bottom of the prepared pan. Transfer to the oven and bake for approximately 12 to 15 minutes, or until the outer edges begin to lightly brown.
- While the crust is baking, combine the melted butter with the brown sugar in a separate bowl, whisking until fully integrated. Incorporate the eggs, vanilla extract, baking powder, and salt into the mixture. Stir until smooth and cohesive. If using, gently fold in chopped nuts or dried fruit at this stage.
- Once the crust has par-baked, pour the prepared filling over it and smooth the top with a spatula. Return the pan to the oven and continue baking for 20 to 25 minutes, or until the filling is set in the center but retains a soft, tender texture.
- Allow the bars to cool completely in the pan. For cleaner slices, refrigerate for 30 minutes before cutting into portions.
Notes
These bars store well in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.