Browned Butter Maple Nut Bars
Makes: 16 bars
  • 1¼ cups gluten free all-purpose flour, such as Bob's Red Mill 1 to 1 Baking Flour
  • Heaping ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • ¾ cup chopped pecans or walnuts
  • ⅔ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  1. Position rack in middle of oven. Preheat oven to 350°F. Coat an 8-inch square pan with nonstick spray. Line with parchment paper cut to fit so that it covers the bottom and overhangs on two sides.
  2. Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
  3. Melt the butter in a saucepan over medium heat, add nuts and continue to cook until butter is browned but not burned. Swirl pan a couple of times during the process. Allow to cool.
  4. Whisk in maple syrup, vanilla and then the egg, blending well. Stir in flour mixture, mixing just until blended. Spread evenly into prepared pan.
  5. Bake for about 20 to 25 minutes or until bars are light golden brown, are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will come out with a few moist crumbs clinging. Place pan on rack until cool. Cut into 16 (4x4). Store at room temperature in airtight container up to 3 days in single layers separated by parchment paper.
Recipe by Bakepedia at