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Brown Butter Pecan Date Cookie Bars

brown butter pecan date cookie bars - featured image
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These gooey, golden cookie bars combine nutty brown butter, chewy Medjool dates, and toasted pecans for a rich, bakery-worthy treat that’s easy enough for any weeknight. Perfect for sharing, gifting, or enjoying with a cup of coffee.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 1 1/2 cups (300g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (190g) chopped Medjool dates, pitted
  • 1 cup (110g) pecans, chopped and lightly toasted
  • 1/2 teaspoon ground cinnamon (optional)
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper.
  2. In a medium saucepan over medium heat, melt the butter. Swirl or stir as it foams, watching closely until golden specks form and it smells nutty (about 4-6 minutes). Remove from heat immediately and pour into a large bowl. Let cool for 10 minutes.
  3. Whisk in the brown sugar until fully combined. Add eggs and vanilla extract, whisking until glossy and smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Fold in the chopped dates and toasted pecans. Stir gently to distribute evenly.
  7. Scrape the dough into the prepared pan and smooth the top with a spatula. Sprinkle with flaky sea salt if desired.
  8. Bake for 28-33 minutes, until the top is golden, edges are set, and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan on a rack for at least 1 hour. Use the parchment overhang to lift out and transfer to a cutting board. Cut into 16 squares.

Notes

For best results, watch the butter closely while browning and don’t overbake for maximum gooeyness. Toast pecans for extra flavor, and toss chopped dates in a little flour if they’re sticky. Bars can be made gluten-free with a 1:1 flour blend or adapted with different nuts or add-ins like chocolate chips. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: brown butter, pecan, date, cookie bars, dessert, easy, gooey, holiday, bake sale, nutty, chewy, homemade, snack, gifting

Find it online: https://bitematrix.com/brown-butter-pecan-date-cookie-bars-recipe-easy-gooey-treat/