Ingredients:

  • 1 cup (226g / 2 sticks) Unsalted Butter
  • 1 cup (200g) Light Brown Sugar, firmly packed
  • ½ cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ¾ cups (210g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 cup (120g) Pecan Halves, lightly toasted
  • ½ teaspoon Flaky Sea Salt (such as Maldon), for finishing

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, ensuring an overhang on two sides for easy removal later. Lightly grease the exposed sides.
  2. Brown the Butter: Melt the butter in the saucepan over medium heat. Continue cooking, swirling frequently, until the milk solids sink, foam subsides, and the butter smells nutty and turns a deep amber colour (about 5–7 minutes). Immediately pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  3. Combine Sugars & Butter: Add both brown and granulated sugars to the slightly cooled brown butter. Whisk vigorously until well combined and slightly thickened.
  4. Add Eggs & Vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and fine sea salt.
  6. Combine: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix—a few streaks of flour are fine.
  7. Fold in Pecans: Fold in the toasted pecans.
  8. Bake: Scrape batter into the prepared pan, spreading evenly. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted near the centre should come out with moist, sticky crumbs attached (not wet batter).
  9. Finish & Cool: Immediately sprinkle the top evenly with flaky sea salt. Allow the bars to cool completely in the pan on a wire rack (at least 2 hours, or chill for easier cutting) before lifting out using the parchment handles and slicing.