Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (180g) pecan halves, roughly chopped
  • 1/2 cup (120ml) pure maple syrup
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (180°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang.
  2. In a medium bowl, stir together 1 cup (125g) all-purpose flour, 1/4 cup (50g) granulated sugar, and 1/4 tsp (1.5g) salt.
  3. Fold in 1/2 cup (115g) melted unsalted butter until a crumbly dough forms.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake for 12–15 minutes until the edges are pale gold.
  6. While the crust is baking, whisk 2 large eggs and 1/2 cup (100g) packed light brown sugar until smooth.
  7. Stir in 1/2 cup (120ml) pure maple syrup, 2 tbsp (30g) melted unsalted butter, 1 tsp (5ml) vanilla extract, 1/2 tsp (2g) ground cinnamon, and 1/4 tsp (1.5g) salt.
  8. Gently fold in 1 1/2 cups (180g) roughly chopped pecan halves until evenly coated.
  9. Pour the filling over the warm, pre-baked crust and spread evenly to the edges.
  10. Bake for 30–35 minutes until the edges are set and bubbling, while the center maintains a slight, custard-like jiggle.
  11. Remove from the oven and let cool completely in the pan before slicing into squares.