Ingredients:

  • 1 cup (227g / 2 sticks) Unsalted Butter, chilled and cubed (for crust)
  • 3/4 cup (90g) All-Purpose Flour
  • 1/2 cup (60g) Powdered Sugar
  • 1/4 teaspoon Fine Sea Salt (for crust)
  • 1/2 cup (113g / 1 stick) Unsalted Butter (for browning)
  • 1/2 cup (120ml) Maple Syrup (Grade A Dark or Amber)
  • 1/2 cup (100g) Packed Light Brown Sugar
  • 2 large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt (for filling)
  • 1 1/2 cups (170g) Pecan Halves, lightly toasted
  • Flaky Sea Salt (for sprinkling, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, ensuring an overhang on the long sides for easy removal. Lightly grease the exposed edges.
  2. Brown the first 1 cup of butter: Melt in a medium saucepan over medium heat until foamy, then subsided, releasing a nutty aroma and forming brown flecks. Immediately pour into a heatproof bowl and cool for 10 minutes.
  3. Make the crust dough by combining the slightly cooled brown butter, flour, powdered sugar, and salt. Mix until a shaggy dough forms.
  4. Press the dough evenly into the bottom of the prepared pan. Prick the surface all over with a fork, then chill in the refrigerator for 30 minutes.
  5. Blind bake the chilled crust for 15-18 minutes, or until the edges are just barely golden. Remove from the oven and keep the oven running.
  6. Brown the second 1/2 cup of butter using the same method as Step 2. Allow it to cool slightly.
  7. Make the filling: Whisk together the cooled brown butter, maple syrup, and brown sugar until smooth. Whisk in the eggs one at a time, followed by the vanilla and salt, ensuring everything is fully incorporated.
  8. Assemble: Sprinkle the toasted pecans evenly over the partially baked crust. Gently pour the liquid filling mixture over the pecans.
  9. Final Bake: Bake for 30–35 minutes. The edges should be set, and the center should only wobble slightly when gently nudged.
  10. Cool and Slice: Let the bars cool completely in the pan on a wire rack (at least 2 hours). Lift them out using the parchment overhang and slice into 16 squares. Sprinkle with flaky sea salt, if using, just before slicing.