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Brown Butter Lucuma Bars

Brown butter lucuma bars taste exotic yet familiar at the same time. Bake the lucuma bars when you want to impress your foodie friends while still satisfying those with less adventurous palates.  Lucuma is a fruit most commonly found in Ecuador, Peru, and Chile with a pulp that has a texture like sweet potato or pumpkin and a flavor that some describe as maple-like (although I find the taste to be more of a cross between persimmon and plum).

If you’re in the U.S. and you’ve had lucuma, it was most likely a powdered form of lucama that was used to flavor ice cream (if you are a raw foodist, you may have also used the powder as a sweetener).  In fact, I heard of lucuma for the first time when my friends Ian and Gabi mentioned that my candy cap mushrooms (also considered to have a maple flavor) reminded them of lucuma ice cream they had sampled. While lucuma powder has its place (I’ll be writing about its use in frosting soon), lucuma pulp is also a wonderful ingredient to work with.  If you are lucky enough to live near an international or Latin grocery store, you should be able to find lucuma pulp in the freezer case.  Simply defrost the lucuma pulp and use it in place of pumpkin or sweet potato in your favorite dessert recipes. I went with lucuma bars, but lucuma pie is now on my to-try list.

These brown butter lucuma bars are a special treat – decadent, subtly sweet (like Thanksgiving sweet potato casserole), and basically irresistible.  Sadly, I know some of you won’t be able to try them because lucuma may not be available in your area.  If you like the concept but can’t find lucuma, this same recipe can be made with sweet potato, pumpkin, or persimmon pulp.

Brown Butter Lucuma Bar Recipe

These brown butter lucuma bars are loosely based on the pumpkin pecan pie bars from Pastry Wiz – the obvious difference being that the lucuma bars have no pecans and no pumpkin.

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5 from 1 vote

Brown Butter Lucuma Bars

Brown butter lucuma bars taste exotic yet familiar at the same time. Bake the lucuma bars when you want to impress your foodie friends while still satisfying those with less adventurous palates.
Course Dessert
Cuisine American
Keyword brown butter bars, brown butter lucuma bars
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 bars
Calories 258kcal
Author Stef


  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup oats
  • 1 teaspoon baking powder
  • 16 ounces lucuma pulp or mashed sweet potato, pumpkin, or persimmon pulp
  • 14 ounces sweetened condensed milk
  • 2 large eggs beaten


  • Preheat oven to 350 F.
  • Melt butter in a small cast iron skillet or heavy bottom pot on medium-heat.
  • Continue cooking butter, stirring periodically, until it browns - about ten minutes.
  • Remove browned butter from heat.
  • In a medium-sized mixing bowl, mix sugar, flour, oats, and baking powder.
  • Mix in the browned butter. It's OK if the butter is still hot (just make sure that your bowl can take the heat).
  • Press a little more than half of the flour mixture into the bottom of a baking pan.
  • Bake for twenty minutes.
  • While the crust is baking, combine lucuma, sweetened condensed milk, and eggs in a medium-sized bowl.
  • When the crust is done, spread the lucuma mixture over the crust.
  • Top with the remainder of the flour mixture.
  • Bake 30-35 minutes or until set.
  • Cool and cut into bars.


Nutrition Facts
Brown Butter Lucuma Bars
Amount Per Serving
Calories 258 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 44mg15%
Sodium 42mg2%
Potassium 214mg6%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 4685IU94%
Vitamin C 1.8mg2%
Calcium 98mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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13 comments on “Brown Butter Lucuma Bars”

  1. Lorasays:

    Wow a new interesting flavor to try! The bars look delicious.

  2. wow! awesome. i live right by a latin market- looks like i have some investigating to do! thanks for sharing, love :)

  3. I’ve just recently heard of Lucuma, if fact so recently I could say….it was just now. :)

    They sound really wonderful. It’s possible I may be able to find them here in Florida, we import a ton of stuff from Chili and Peru.

    Definitely going to bookmark these little treats.

  4. Nicolesays:

    I’ve never tried Lucuma and it is the first time that I read about it! Sounds like an interesting flavour!

    Kisses from Hong Kong,

  5. PJsays:

    I am totally a cupcake love but these bars loook so good!
    I came across your site on bloglovin and knew I had to check it out when it had “cupcake” in the title!
    I just started a blog today about cooking, wedding planning, book reviews and so much more! I hope you will check it out and follow if you like!

  6. C. Quensays:

    Definitely worth trying once I get my hands on some lucuma.

  7. Joysays:

    This is a great recipe.

  8. Aliciasays:

    Fell in love with lucuma when I was in Peru and could never get enough! (My boyfriend called it my “lucuma lust.”) I don’t know where to find lucuma pulp in Texas, but I’ll keep my eyes peeled!

  9. Peggysays:

    these sound so good, and now you have me on a scavenger hunt to find lucuma!

  10. Carriesays:

    I´m living in Peru and absolutely love anything lucuma…I cannot wait to try these…
    Do you think this would work with fresh lucuma?

  11. Stefsays:

    Carrie – I don’t see why not!

  12. I made this last night and it is totally excellent! I made mine with pumpkin. Do you refrigerate for storage?

  13. Gailsays:

    I have the powder Lucuma, can this be used in place of the sugar.

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