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Ingredients
- 1 1/2 cups unsalted butter
- 4 large eggs
- 1 3/4 cups granulated sugar
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups chopped toasted pecans, divided
Details
Servings 24
Preparation time 40mins
Cooking time 135mins
Preparation
Step 1
Preheat oven to 350. Melt butter in a medium saucepan over medium. Cook, whisking constantly, until butter browns and smells nutty, 5 to 7 minutes. Immediately pour into a bowl. Place in freezer to cool, whisking every 5 minutes. (butter should look like melted peanut butter.)
Beat eggs and sugar with an electric mixer on medium speed until thickened and pale yellow, about 3 minutes. Whisk together flour, baking powder, and salt in a bowl. Add to egg mixture in thirds, alternately with cooled butter, beginning and ending with flour mixture, beating on low after each addition. Slowly beat in maple syrup; add vanilla, and beat just until combined. Fold in 1 cup of the pecans with a spoon.
Pour batter into a greased and floured 13- x 9-inch baking pan, and spread into an even layer. Sprink;e with remaining 1/4 cup pecans.
Bake in preheated oven until golden and a wooden pick inserted in middle comes out clean, about 35 minutes. Transfer pan to a wire rack to cool completely, about 1 hour. Cut into 24 bars.
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