Brown Butter Chocolate Pecan Bars

by Fresh Planet Flavor
These decadent Brown Butter Chocolate Pecan Bars are richly flavored thanks to an old culinary trick: brown butter. Click to read the recipe or pin to save for later! | Fresh Planet Flavor

These decadent Brown Butter Chocolate Pecan Bars are richly flavored thanks to an old culinary trick: brown butter. Click to read the recipe or pin to save for later! | Fresh Planet Flavor

Here they are: BROWN BUTTER chocolate pecan bars (or BBCPB, according to my affectionate abbreviation for them). Brown butter and I are having quite the moment… I can’t get enough of creamy pastured butter from happy, healthy cows toasted to nutty perfection and finished with a dash of nutmeg to pull the flavor deeper into rich caramel. This depth of flavor is tempered but the sweetness of the pecans and by the bite of darkest chocolate (86% if you can find it!) and these crumbly, gooey slices of goodness get a crowning touch of edible gold leaf. Gold leaf elevates anything to the realm of a special occasion, but it’s best paired with something really worthy: sprinkled on top of decadent food, or gently folded on top of a luscious dessert like this one, or smoothed over one utterly incredible cake

These decadent Brown Butter Chocolate Pecan Bars are richly flavored thanks to an old culinary trick: brown butter. Click to read the recipe or pin to save for later! | Fresh Planet Flavor

One further note regarding the role of pastured butter in a healthy diet, which may be of interest: I have been reviewing research on the topic of whether saturated fat consumption causes heart disease and cardiovascular disease generally. Very interesting reading! The idea that a diet high in saturated fat will result in heart disease and stroke seems to be widely accepted as fact. but scientific substantiation of this idea seems to be curious;y difficult to find. If you’re interested in scratching the surface of reviews by the medical community (and their conclusion that saturated fat has no negative impact on heart health), take a look at:

To quote Alice when she fell down the rabbit hole, curiouser and curiouser! Apparently the link between cardiovascular disease and saturated fat is not so scientifically substantiated as is commonly believed. There are quite a few conflicting conclusions being published, and their authors criticizing each other’s methods. I’ll enjoy another one of these Brown Butter Chocolate Pecan Bars while I investigate more research. 😉

These decadent Brown Butter Chocolate Pecan Bars are richly flavored thanks to an old culinary trick: brown butter. Click to read the recipe or pin to save for later! | Fresh Planet Flavor

Brown Butter Chocolate Pecan Bars
Recipe Type: Dessert
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 8
  • [b]Crust[/b]
  • 1 1/2 cups [url href=””]almond flour[/url]
  • 1/2 cup [url href=””]coconut sugar[/url]
  • 1/2 cup pecans
  • 1/4 tsp salt
  • Pinch of nutmeg
  • 1/2 cup pastured butter
  • 1 egg
  • [b]Middle Layer[/b]
  • 1/4 cup honey
  • 1/4 cup coconut sugar
  • 5 tbsp pastured butter
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 1 1/2 cups coarsely chopped pecans
  • 1.5 oz [url href=””]dark chocolate[/url], shaved
  • [b]Garnish[/b]
  • 1.5 oz dark chocolate
  • [url href=””]Gold leaf (sheets or flakes)[/url]
  • Whole pecans
  1. Preheat oven to 350 F. In a small pan, begin melting 1/2 cup of butter butter over medium heat. Use a pan with a light-colored bottom so you can track the color of the hot butter. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to a toasty-brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
  2. In a food processor, grind the almond flour, 1/2 cup coconut sugar, 1/2 cup pecans, 1/4 tsp salt and pinch of nutmeg together until it is the texture of coarse sand. Transfer to a medium mixing bowl, and stir in the cooled brown butter and egg until a dough forms.
  3. Press the dough evenly into the bottom of a 8″ round cake pan, and cook in the preheated oven for 25 minutes, or until just beginning to brown around the edges.
  4. While the crust bakes, make the middle layer. Heat the honey, 1/4 cup coconut sugar and 5 tbsp butter in a medium skillet over medium heat. Cook, stirring every 30 seconds or so, until thickened and caramelized. Stir in a pinch of salt, the vanilla extract, and 1 1/2 cup chopped pecans.
  5. Remove the crust from the oven once it has finished baking, and sprinkle 1.5 oz of shaved dark chocolate evenly over its surface. Layer the caramelized honey/pecan middle layer over the shaved chocolate.
  6. Return the pan to the oven and bake for an additional 10 minutes until the top layer has set. Remove from the oven and cool to room temperature.
  7. For additional flair, melt the remaining 1.5 oz of dark chocolate in a double boiler over medium heat until smooth. Cut the bars into slices, then press a sheet of gold leaf over each slice, position one or more whole pecans on top of the gold, and then drizzle with melted chocolate.
  8. Repeat until all slices are decorated.

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Debs April 5, 2016 - 6:33 pm

Wow. What a gorgeous dessert. Love the gold leaf addition.

Grok Grub April 5, 2016 - 10:47 pm

Gotta make it fancy! 😉

Aishwarya Shenolikar April 5, 2016 - 6:58 pm

My goodness! I’m literally drooling over these!!!

Maggie Unzueta April 5, 2016 - 7:33 pm

Oh my word! My mother loves pecans. I’ll have to print this to make them for her.

Grok Grub April 5, 2016 - 10:47 pm

Hope she enjoys!

linda spiker April 6, 2016 - 12:38 am

Holy moly!!! 5 stars and pinned.

Grok Grub April 6, 2016 - 8:11 am

Thanks, doll!

Sylvie April 6, 2016 - 8:15 am

Oh how I wish I could have a piece in front of me right now!

Evelyn April 6, 2016 - 12:57 pm

A few months ago, I changed my diet to a similar way of eating and I’m doing much better. With that being said, I will give this a try.

Helpful research info you shared!

Take care,


Rachael Orr April 6, 2016 - 1:07 pm

This dessert is BEAUTIFUL!! I was caught off guard with the gold leaf but it looks amazing!!

Grok Grub April 6, 2016 - 3:35 pm

Caught off guard… in a good way, I hope!

Ashleigh April 6, 2016 - 3:48 pm

Wow! This dessert recipe is fancy ha! This recipe looks delicious and one I can’t wait to make! Thank you for sharing!

Kari Peters April 6, 2016 - 3:53 pm

These look unbelievable, so gorgeous but also super decadent and delicious!

Grok Grub April 6, 2016 - 4:50 pm

Thank you, high praise coming from you!

Heather Davis April 6, 2016 - 6:47 pm

Ok, I am drooling now over these!

Angie April 6, 2016 - 8:56 pm

Okay, those look AMAZING! Seriously! SO good.

Aarika April 6, 2016 - 10:09 pm

Yum! Yum! Super Yum! I love anything with chocolate and pecans. I can’t wait to make this. Thanks!

Grok Grub April 7, 2016 - 12:42 am

It’s SUCH a winning combo!

Shelley Alexander April 7, 2016 - 2:05 am

Rachel, Your brown butter bars are making my mouth water! They look so yummy and gorgeous! I have to make your recipe as soon as I go shopping and pick up some pecans. I have everything else in the except the gold leaf. Thanks for sharing!

Anya April 7, 2016 - 7:03 pm

These look so beautiful! And that gold leaf….didn’t even think that was a thing. Just gorgeous!

Grok Grub April 7, 2016 - 7:25 pm

Now you know! Really makes a dessert special.

Tash April 8, 2016 - 12:43 am

This looks absolutely stunning! Almost too pretty to eat…almost 😉 <3

Julia September 1, 2016 - 11:24 pm

Beautiful! Can these be made with regular sugar and flour? If so, will the measurements change?

Fresh Planet Flavor September 2, 2016 - 9:17 pm

Oh, goodness. I have no idea! Cannot remember the last time I made anything with real sugar and flour.

Kathy November 21, 2016 - 4:38 pm

Sounds amazing, but I’m baffled by the gold leaf. Eating metal does not seem healthy or contributing to a healthy planet or sustainability. What am I missing?

Fresh Planet Flavor November 22, 2016 - 8:21 pm

Pure gold is chemically inert and passes through the human digestive system without being absorbed into the body. As a non-renewable resource, it should be eaten sparingly, but has little direct negative impact on sustainability (from what I have researched).


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