Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.75 cup unsalted butter, cold and cubed (170g)
  • 0.33 cup icing sugar (40g)
  • 0.25 tsp fine sea salt
  • 2 large eggs, room temperature
  • 0.75 cup dark brown sugar, packed (150g)
  • 0.5 cup pure maple syrup, Grade A Amber (120ml)
  • 0.25 cup unsalted butter, melted and cooled (55g)
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • 1.5 cups raw pecan halves, roughly chopped (150g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Note: The overhang allows you to lift the entire slab out at once.
  2. In a food processor or using a pastry cutter, pulse the 190g flour, 40g icing sugar, 0.25 tsp salt, and 170g of cold cubed butter until the mixture resembles coarse crumbs.
  3. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat bottomed measuring cup. Ensure the layer is even to prevent hot spots.
  4. Par bake the shortbread crust for 15–18 minutes until the edges are just starting to turn a pale golden hue. Remove from the oven but keep the oven on.
  5. In a large mixing bowl, whisk the 2 eggs, 150g dark brown sugar, 120ml maple syrup, 55g of melted butter, 1 tsp vinegar, and 1 tsp vanilla extract until smooth and fully emulsified.
  6. Stir in the 150g of chopped pecans, ensuring they are well coated in the sugar mixture.
  7. Pour the filling over the warm par baked crust. Return to the oven and bake for an additional 25–30 minutes until the filling is set around the edges but still has a very slight jiggle in the center.
  8. Transfer the pan to a wire cooling rack and cool completely (at least 2 hours) before using the parchment overhang to lift the slab.
  9. Slice into 16 squares using a sharp, warm knife. Wipe the blade between each cut for the cleanest presentation.