Introduction

Oh, friends! Do you ever have those days where you just crave something warm, comforting, and utterly delicious? A little something that smells like autumn and tastes like pure happiness? Well, I’ve got just the thing for you! These Brown Butter Apple Shortbread Bars are like a warm hug in dessert form. They’re surprisingly simple to whip up, making them perfect for a spontaneous baking adventure or when you need a guaranteed crowd-pleaser. Get ready to fall in love with these golden, buttery, apple-filled delights!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll be enjoying these bars in no time. Perfect for when that sweet craving hits hard!
Easy: No fancy techniques here! Just simple steps that anyone can follow.
Giftable: Pack these up in a pretty tin, and you’ve got an instant, thoughtful gift that everyone will adore.
Crowd-pleasing: From kids to grandparents, these bars are a guaranteed hit. The combination of brown butter, tender apples, and a hint of spice is just irresistible.

Ingredients

Gather ’round, let’s see what deliciousness we need:

1 1/4 lbs tart and sweet apples: Think Honeycrisp, Fuji, or Gala! We want a mix for the best flavor and texture. Peel, core, and slice them thinly.
2 large eggs: These are going to help bind everything together and add richness.
1 tsp apple pie spice: This is our secret weapon for that cozy, autumnal flavor. You can find it pre-made or make your own with cinnamon, nutmeg, and cloves.
3/4 tsp baking powder: Just a little lift for our shortbread base.
2/3 cup packed light brown sugar: For that lovely caramel note and moisture. Make sure it’s packed down!
2 1/8 cups flour: All-purpose flour is perfect here.
2/3 cup granulated sugar: For sweetness and a bit of structure.
3/4 tsp kosher salt: Crucial for balancing sweetness and enhancing all those flavors.
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces: This is the star of the show for our brown butter! Unsalted is best so you can control the saltiness.
2 tbsp heavy cream: A little bit of cream makes our brown butter mixture wonderfully smooth.
1/4 teaspoon kosher salt: A little sprinkle on top for that extra pop of flavor and pretty finish.

How to Make It

Alright, let’s get baking! This is where the magic happens:

Preheat and Prep: First things first, get your oven preheating to 350°F (175°C). Then, grab a 9×13 inch baking pan and line it with parchment paper. I like to leave an overhang on the sides – it makes lifting the bars out SO much easier later!
Brown the Butter: In a large skillet, melt your butter over medium heat. Don’t rush this! Stir it occasionally as it melts. You’ll see it start to foam, then the milk solids will toast at the bottom. Keep watching until it turns a beautiful nutty brown color and smells wonderfully fragrant. It’s like magic in a pan! Once it’s ready, remove it from the heat and let it cool just a little bit.
Whisk the Dry Stuff: In a medium bowl, whisk together your flour, 3/4 tsp kosher salt, baking powder, and that lovely apple pie spice. This ensures everything is evenly distributed.
Wet Ingredients Unite: In a large bowl, whisk together the packed light brown sugar and granulated sugar. Now, pour in that glorious cooled brown butter and the heavy cream. Beat it all together until it’s nice and combined.
Eggs Go In: Add your eggs, one at a time, making sure to beat well after each addition. This helps create a smooth, emulsified batter.
Combine Wet and Dry: Now, gradually add your dry ingredients to the wet ingredients. Mix until just combined. Overmixing can make your bars tough, so be gentle!
Batter Base: Pour about half of the batter into your prepared baking pan. Spread it out evenly to form a nice base.
Apple Layer: Arrange your thinly sliced apples evenly over the batter. Try to get them in a single layer as much as possible for consistent baking.
Top it Off: Dollop the remaining batter over the apples. This can be a little tricky, but just do your best to spread it as evenly as possible to cover all those yummy apples.
Salt Sparkle: Sprinkle that remaining 1/4 tsp kosher salt evenly over the top. It sounds like a lot, but it’s just enough to give a lovely flavor contrast.
Bake to Golden Perfection: Pop your pan into the preheated oven and bake for 35-45 minutes. You’re looking for a beautiful golden brown color. To check if they’re done, insert a toothpick into the center – it should come out clean.
Cool Down: This is the hardest part – waiting! Let the bars cool completely in the pan. This is super important for them to set up properly. Once they’re fully cooled, you can lift them out by the parchment paper overhang and cut them into delicious bars.

Substitutions & Additions

Feeling creative? I love that about you! Here are a few ideas to switch things up:

For the apples: Pears are a fantastic substitute for apples, offering a slightly different, but equally delicious, flavor profile.
Spice it up: Don’t have apple pie spice? A mix of cinnamon, nutmeg, and a pinch of ground cloves works beautifully. You could even add a tiny bit of cardamom for an exotic twist.
Nutty crunch: Toss a handful of chopped pecans or walnuts into the apple layer or sprinkle them on top before baking for some added texture.
Caramel drizzle: For an extra layer of indulgence, drizzle some store-bought or homemade caramel sauce over the cooled bars.
Citrus zest: A little bit of lemon or orange zest mixed into the batter can brighten up the flavors beautifully.

Tips for Success

Let’s make sure these turn out absolutely perfect for you!

Don’t skip browning the butter: It might seem like an extra step, but it’s what gives these bars that incredible depth of flavor. Watch it carefully to avoid burning!
Cool the brown butter: Adding hot butter directly to the sugar and eggs can cook them, leading to a less desirable texture. Let it cool slightly!
Measure flour correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in, leading to dry bars.
Prep ahead: You can peel and slice your apples a day in advance and store them in an airtight container in the refrigerator with a little lemon juice to prevent browning. The batter can also be made a few hours ahead and kept chilled.
Cool completely: I know, I know, patience is a virtue! But letting the bars cool completely is key to getting clean cuts and preventing a crumbly mess.

How to Store It

Got leftovers? Lucky you! These bars store wonderfully:

Once completely cooled, store your Brown Butter Apple Shortbread Bars in an airtight container at room temperature for up to 3 days. If you live in a warm climate or prefer them chilled, they can be stored in the refrigerator for up to a week. They’re also delicious served slightly warmed!

FAQs

Can I use a different type of apple?
Absolutely! While tart and sweet apples like Honeycrisp or Fuji are ideal, you can use most firm apples. Just avoid very soft apples that might turn mushy.
How thinly should I slice the apples?
Aim for slices that are about 1/8 to 1/4 inch thick. This ensures they cook through and become tender without releasing too much liquid.
Can I make these dairy-free?
This recipe relies heavily on butter, so a direct dairy-free substitution might alter the texture and flavor significantly. You could experiment with a good quality vegan butter alternative, but results may vary.

Brown Butter Apple Shortbread Bars

These Brown Butter Apple Shortbread Bars are a warm and comforting dessert with a golden, buttery shortbread base, tender apple filling, and a hint of spice. They are surprisingly simple to make and perfect for any occasion.

Print Recipe Pin Recipe

Cook Time 40

Equipment

9x13 inch baking pan Line with parchment paper, leaving an overhang for easy removal.
Large skillet For browning the butter.
Medium bowl
Large bowl

Ingredients

Apple Filling

1.25 lbs tart and sweet apples Think Honeycrisp, Fuji, or Gala! Peel, core, and slice thinly.
1 tsp apple pie spice

Shortbread Base

2 large eggs Beat well after each addition.
0.75 tsp baking powder
0.66 cup packed light brown sugar For caramel note and moisture.
2.125 cups all-purpose flour
0.66 cup granulated sugar
0.75 tsp kosher salt For balancing sweetness.
1.5 sticks unsalted butter Cut into pieces, for browning.
2 tbsp heavy cream For smooth brown butter mixture.

Topping

0.25 tsp kosher salt For flavor pop and finish.

Instructions

Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large skillet, melt butter over medium heat. Stir occasionally until it turns a nutty brown color and smells fragrant. Remove from heat and let cool slightly.
1.25 lbs tart and sweet apples
In a medium bowl, whisk together flour, 3/4 tsp kosher salt, baking powder, and apple pie spice.
1.25 lbs tart and sweet apples
In a large bowl, whisk together packed light brown sugar and granulated sugar. Pour in the cooled brown butter and heavy cream. Beat until combined.
1.25 lbs tart and sweet apples
Add eggs one at a time, beating well after each addition.
1.25 lbs tart and sweet apples
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
1.25 lbs tart and sweet apples
Pour about half of the batter into the prepared baking pan and spread evenly.
Arrange the thinly sliced apples evenly over the batter.
1.25 lbs tart and sweet apples
Dollop the remaining batter over the apples and spread as evenly as possible to cover them.
Sprinkle the remaining 1/4 tsp kosher salt evenly over the top.
1.25 lbs tart and sweet apples
Bake for 35-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before lifting them out by the parchment overhang and cutting into bars.

Notes

Store cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are delicious served slightly warmed.