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One bite of these Southern brown sugar pie squares takes me back to my grandma's kitchen. The gooey brown sugar filling sitting on that buttery shortbread crust creates pure magic. They're easier to make than a traditional pie but have all those amazing caramel flavors we love in the South.
Why This Recipe Works
You probably have everything you need in your pantry right now to make these squares. They travel so well perfect for taking to church potlucks or family gatherings. I love that you can dress them up with nuts or caramel sauce when you want something extra special.
What You'll Need
For the shortbread crust gather flour sugar salt cold butter cubed up small and some vanilla. The magic happens in the filling with brown sugar whipping cream eggs melted butter cornstarch more vanilla and just a pinch of salt. These simple ingredients work together to create something absolutely incredible.
Bringing It All Together
Heat your oven to 350°F and line your pan with parchment. Mix up the crust ingredients until you see little butter pieces then press it in the pan and give it a quick bake. While that's happening whisk all your filling ingredients until they're smooth and creamy. Pour that gorgeous mixture over the warm crust and bake until it's set but still has a little wiggle. Let it cool then pop it in the fridge for a few hours before cutting into squares.
My Baking Secrets
Trust your instincts when baking these squares. That little jiggle in the center is exactly what you want it'll set up perfectly as it cools. Keep an eye on the edges since sugar can burn quickly. If you're stacking them put some parchment between layers so they don't stick together.
Keeping Them Fresh
These brown sugar squares stay good in the fridge for about 4 days just keep them in a sealed container. You can even freeze them for up to 3 months. I like to cut them first then freeze in smaller portions perfect for when the sweet craving hits.
Make It Extra Special
Top these Southern brown sugar squares with a dollop of fresh whipped cream or a scoop of vanilla ice cream. They're wonderful with a hot cup of coffee or as part of your holiday dessert table. The rich caramel flavors make them irresistible any way you serve them.
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Frequently Asked Questions
- → Why is my filling not setting properly?
- The squares need adequate cooling time to set. Make sure to cool completely at room temperature, then chill 2-3 hours in the fridge before cutting.
- → Can I make these ahead of time?
- These squares can be made up to 4 days ahead and stored in the fridge. They can also be frozen for up to 3 months, making them perfect for advance preparation.
- → Why should the middle still be jiggly when done?
- The squares continue to cook and set up as they cool in the pan. Taking them out while still jiggly prevents overcooking and ensures a gooey center.
- → What's the best way to cut clean squares?
- Wait until the squares are completely chilled. Use a sharp knife, and clean it between cuts. The parchment handles make it easy to lift out for cutting.
- → How do I know if my shortbread crust is properly mixed?
- The butter pieces should be no larger than peas when cut into the flour mixture. The mixture will be crumbly but should hold together when pressed into the pan.