Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup toasted pecan halves/pieces
  • ½ cup salted caramel sauce
  • Flaky sea salt (for finishing)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, leaving an overhang on two sides. Toast pecans on a dry baking sheet until fragrant (about 6-8 minutes); let cool, then roughly chop.
  2. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Continue cooking, stirring frequently, until foaming subsides and rich, brown bits form at the bottom. Remove immediately from heat and let cool slightly (about 10 minutes).
  3. Whisk the brown sugar and granulated sugar into the slightly cooled brown butter until just combined. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and ½ tsp of sea salt.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; stop as soon as streaks of flour disappear.
  6. Fold in about ¾ of the toasted pecans.
  7. Pour half the batter into the prepared pan and spread evenly. Drizzle half the salted caramel over the top. Dollop the remaining batter over the caramel layer. Top with the remaining pecans and the rest of the caramel. Use a butter knife to gently swirl the caramel into the batter.
  8. Bake for 35–40 minutes. The edges should look set and golden, but the centre should still have a slight wobble.
  9. Cool completely in the pan on a wire rack. Once cool, sprinkle generously with flaky sea salt. Lift out using the parchment paper overhang and slice into squares.