Servings
16
Prep Time
20 mins
Cook Time
40 mins
Recipe by
Tara Teaspoon
Ingredients
| 1¼ cups (2½ sticks) | salted Plugrà butter, plus more for pan |
| 2¼ cups (288 g) | all-purpose flour, plus more for pan |
| 1½ tsp | baking powder |
| ¾ tsp | fine salt |
| 2 cups | packed light brown sugar |
| ½ cup | granulated sugar |
| 1 tbsp | vanilla extract |
| 1 cup (4oz) | chopped pecans |
| ¾ cup | mini chocolate chips |
| flaky salt for the top |
Steps
| 1 |
Grease a 9-by-13-inch baking pan with cooking spray and line pan with parchment paper fitting inside the bottom edge, leaving two sides overhanging to form a sling for easy release.
|
| 2 |
In a saucepan over medium heat, melt the butter, stirring occasionally, until the milk solids turn deep golden brown; remove from heat, and pour into your mixing bowl, scraping all the delicious browned bits from the pan; let cool.
|
| 3 |
In a separate bowl, whisk together flour, baking powder, and salt.
|
| 4 |
Heat oven to 350ºF. In a bowl stir together the cooled browned butter and both sugars. Add eggs and vanilla and stir until well combined. Add flour mixture, pecans, and chocolate chips. Mix until thoroughly combined and pour into the prepared pan.
|
| 5 |
Bake until a cake tester inserted in the center comes out almost clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before removing from pan. Cut into squares to serve.
|
OTHER MIX-IN IDEAS
Swap the pecans for shredded coconut, extra chocolate or butterscotch chips, or other nuts such as walnuts, hazelnuts, and macadamia nuts. You can also try dried fruits like cranberries and cherries, or even seasonal chocolate candies.
Featured Products
Home Kitchen
8 oz. Salted SticksPreviously available only in block and tub format, now available in sticks!
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