@baranbakery.base.eth

Recipe in the caption whattttttt, I don’t have time to write you a blog post so here it is😘😘 . BROWN BUTTER * 283 grams (1 1/4 cup) salted butter, brown to 233 grams SHORTBREAD * 186 grams (1 cup that was browned) bowned butter, melted * 100 grams (1/2 cup) light brown sugar * 2 tsp vanilla bean paste * 1/4 tsp cinnamon * 240 grams (2 cups) all-purpose flour, spooned and leveled PECAN FILLING * 150 grams (1/2 cup/5oz) salted caramel sauce (my recipe is on baranbakery but any caramel sauce works!) * 66 grams (1/3 cup) light brown sugar, lightly packed * 2 large eggs, room temperature * 47 grams (1/4 cup that was browned) browned butter, melted * 1 tsp vanilla bean paste, or extract * 150 grams (1 1/2 cups) roughly chopped pecans . BROWN BUTTER: 1. Cook the butter in the stove for about 10 minutes over medium heat, stirring intermittently until it begins to foam, then stir continuously until you see the butter browning. Remove from the heat and allow to cool a bit. SHORTBREAD: 1. Whisk together the brown butter, sugar, vanilla and cinnamon. Fold in the flour and spread into prepared pan. 2. Bake at 350f/177c for 15 minutes. Allow to cool while you make the filling. FILLING: 3. Whisk all the ingredients together and then fold in the pecans. Pour on top of crust and bake for another 30 minutes. Easy peasy lemon squeezy. I like to refrigerate them before slicing so that they cut clean.

6 replies

0 recast

36 reactions