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Rich and nutty brown butter is a perfect match to pears in these indulgent brown butter pear bars! With a brown butter pear filling and cinnamon graham crust, these bars are a crowd pleaser.

Brown Butter Pear Bars
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These pear bars are a the cozy fall variation of my reader favorite brown butter cherry bars.

I love the way the creamy Bartlett pears almost melt into the spiced brown butter filling; I’m convinced pears plus brown butter is a combination of pure magic.

Perfectly spiced with cinnamon, cardamom, and nutmeg, these are the most delicious fall dessert bar.

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Brown Butter Pear Bars

Brown Butter Pear Bars

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  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 56 minutes
  • Total Time: 1 hour 36 minutes
  • Yield: 32 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Brown butter pears bars are the perfect dessert bar for pear season! With a brown butter pear filling and cinnamon graham crust, these bars are a crowd pleaser.


Ingredients

Crust

  • 1 1/2 cups flour
  • 1/2 cup graham flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 3/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp vanilla extract

Filling

  • 3/4 cup unsalted butter
  • 2 large eggs
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 6 Tbsp flour
  • 3/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp salt
  • 4 cups diced pears

Instructions

  1. Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper.
  2. Make crust: Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking dish and bake for 18 minutes, until golden brown. Transfer to a wire rack and cool for 20 minutes.
  3. Make filling: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and cool for 10 minutes.
  4. Whisk eggs, sugar and vanilla in a medium bowl; add flour, cinnamon, cardamom, and salt and whisk until smooth. Gradually pour in cooled brown butter; whisk until completely blended. Fold in pears and pour filling over crust.
  5. Return pan to oven and bake for 37 to 38 minutes, until filling is puffed and golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
  6. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares using a serrated knife.
  7. Store bars in a single layer in an airtight container in the refrigerator; let come to room temperature before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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48 Comments

  1. My daughter said this was the BEST thing she has ever put in her mouth and it was all she could do to not eat the entire pan!! It did totally turn out delicious and it is a new favorite for our family! And I did follow the recipe exactly. You can’t mess with perfection after all! 😉

  2. I made these today and they came out amazing! I added a little glaze to the tops when they cooled. My coworkers finished almost the entire tray already! This is a wonderul recipe and I will definitely be making them again.

  3. This looks great. What is graham flour? I’ve never seen that before. I have graham cracker crumbs. It that the same? Thanks, Deb

    1. Hi Deb, graham flour is a type of whole wheat flour. You can substitute whole wheat flour, or simply use all-purpose flour. I haven’t tested the recipe with graham cracker crumbs, but you’re welcome to try that too!

  4. I am expecting a lot of company over the holidays and love a bar that I can make ahead, freeze and pull out later. Do you know if these freeze well?

    1. Hi Roberta, I don’t recommend freezing this particular bar as it will change the texture of the filling. If you like cranberries, these bars (and generally most crumb bars) freeze well. Hope that helps!

  5. These were delicious! They were so good in fact, I made them twice in a week. I did not need to deviate from the recipe either time.
    Thanks for sharing this recipe. My family [and neighbors] are now hooked.

    1. So glad you liked the bars, Katie! Thanks for letting me know and how sweet of you to share them with your neighbors :).

  6. I just picked up a few pears yesterday and wondered how I’d use them. Fall is definitely here and these bars are calling my name!

  7. But isn’t it nice when you open the window and find it’s surprisingly chilly? I instantly think, “FALL BAKING! EEEEEE!” 😀

    These bars are gorgeous. You are seriously the queen of the bars!

  8. Like the new design Laura – when did this happen?

    Roll on Autumn I say – never been a big fan of summer.. much too hot. Good thing eating yummy treats isn’t season-specific! These look great!