brown butter pear bars

As I flung open the patio door this morning to let the sun stream across the leather couch, I jumped quickly back in surprise. The breeze was cold, unexpectedly so. Though I am holding onto summer with tightly clenched hands, refusing to admit that we are transitioning, I have noticed the shifting light patterns and changing leaves.

Brown Butter Pear Bars | Tutti Dolci

I’ll console myself with a brown butter pear bar, the “fall” (not ready to use the word!) counterpart to my 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.

Brown Butter Pear Bars | Tutti Dolci

Brown Butter Pear Bars
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

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

Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. 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.

To prepare 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 to cool slightly. 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.

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. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares using a serrated knife. Store bars in a single layer in an airtight container in the refrigerator; let come to room temperature before serving.

Yield – 32 bars
Calories – 160 (per bar)
Carbs – 18

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  1. The last week has been warm but the last couple of days it has been nice and cool in the mornings. I love it! And these bars would be so great on a crisp morning with a cup of coffee!

  2. I love fall! I know I’m in the minority there, though so I’ll try to act sad about it. haha! These are the perfect way to celebrate…err…make me feel better about it. 😉 Love the combination of brown butter and pear. Sounds delicious! Can’t wait to try these.

  3. I was thrilled to see Bartlett pears in the market…one of my favorite things about fall. And these bars look amazing. Hope I get a chance to try them!

  4. What a extraordinary description of the change in seasons, the time of transition. Brown Butter Pear Bars are the perfect treat for to stop and savor the last bits of summer!

  5. Just wanted to know if it would ruin the bars if I reduced the sugar? I don’t like very sweet deserts…..These look amazing!

    1. Hi Anna, I don’t like very sweet desserts either so I usually use the least amount of sugar I can get away with. If your pears are very sweet, you could try the filling with 1/2 cup of sugar instead of 2/3 cup. I’ve never tried the crust with less sugar so I can’t say how it would affect the final texture. Hope that helps!

  6. Lovely, Laura! The brown butter and pear combination in bar form looks incredibly delicious…perfect late summer treat! I can just imagine the irresistible textures. I’m with you…holding onto summer with clenched fists while anticipating fall’s official arrival. By the way…BEAUTIFUL new header for Tutti Dolci! I like it a lot…and, the little blog refresh! 🙂 xo

  7. 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!

  8. 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 :).

  9. 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!

  10. 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, available at Bob’s Red Mill. 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!

  11. 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.