½ cup plus ⅓ cup packed light brown sugar, divided
2 cups coarsely chopped pecans, divided
¾ teaspoon fine sea salt, divided
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
⅓ cup unsalted butter, room temperature
¼ cup unsalted butter, melted
⅓ cup pure maple syrup
2 teaspoons vanilla extract
1 large egg
Instructions
Preheat oven to 350°. Grease a 9-inch square baking pan and line with parchment paper, letting excess hang over sides of pan.
In the work bowl of a food processor, pulse together flour, ⅓ cup brown sugar, ¼ cup pecans, ½ teaspoon salt, baking powder, and cinnamon until combined. Add room temperature butter and pulse until mixture is crumbly. Press mixture into bottom of prepared pan.
Bake crust until lightly brown around edges, approximately 20 minutes. Let cool for 15 minutes.
In a medium bowl, whisk together melted butter, remaining ½ cup brown sugar, maple syrup, vanilla extract, remaining ¼ teaspoon salt, and egg until smooth. Stir in remaining 1¾ cups pecans. Pour mixture over crust in pan.
Bake until bubbling around edges, 22 to 25 minutes. Let cool completely before cutting into squares.
Recipe by TeaTime Magazine at https://teatimemagazine.com/family-feuds-and-fatal-secrets-unfold-in-trouble-is-brewing-by-vicki-delany/