Skill required: Confident Beginner
Crust:
1 cup all-purpose flour
1/4 teaspoon baking powder
4 tablespoons unsalted butter, room temperature
1/3 cup light brown sugar
1/4 cup finely chopped pecans
Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter a 9 x 9 inch square baking pan. Set aside.
Crust: In a small bowl, whisk or sift together the flour and baking powder. Set aside.
In your an electric mixer, or with a hand mixer, beat the butter and brown sugar until soft and fluffy, about 2 - 3 minutes.
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, it will not be a cohesive dough.
Press the mixture into the prepared pan and bake for about 10 minutes or until very lightly browned.
Remove from oven and place on a wire rack to cool while you make the filling.
Pecan Filling:
2 large eggs
1/4 cup light brown sugar
3/4 cup dark corn syrup
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup chopped pecans
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.
Bake for 25 - 30 minutes or until firm and nicely browned.
Let cool in the pan and then cut into squares. Store at room temperature or in the refrigerator
Yield: 36 - 1-1/2 inch squares.
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