1 cup (130 grams) all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (57 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/3 cup (70 grams) light brown sugar
1/4 cup (25 grams) finely chopped pecans
1 large egg
1/4 cup (55 grams) light brown sugar
3-4 tbsp maple syrup
1 tablespoons (20 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup (75 grams) chopped pecans
Preheat Oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 x 9 inch (23 x 23 cm) square baking pan.
Crust: In a small bowl whisk or sift together the flour, baking powder, and salt.
In your electric mixer, or with a hand mixer, beat the butter and brown sugar until soft and fluffy (about 2 – 3 minutes). Beat in the vanilla extract. Then beat in the flour mixture until the mixture resembles coarse meal (do not over beat). Stir in the finely chopped pecans. (This mixture will be like crumbs.) Press the mixture into the baking dish, and prick with a fork. Bake for about 10-15 minutes or until very lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
Pecan Filling: In a large bowl whisk or beat the eggs until foamy. Add the brown sugar, corn syrup, flour, salt, and vanilla extract and whisk until combined. Pour over the baked crust and then sprinkle with the chopped pecans evenly and give a little press with a spatula, so that pecans won’t stick out. Continue baking until firmed (not too firm, as it thickens during cooling), 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely (about 1-1.5hrs), then cut into 1-inch squares to serve.