Ingredients (to fill 9 x 13-inch pan)
For the topping:
1 teaspoon butter (I used Land O’Lakes)
1 tablespoon Log Cabin maple syrup (or honey)
1 cup coarsely chopped Blue Diamond pecans (I actually just break the pecans up with my hands as I like the pieces fairly large)
¼ teaspoon Morton kosher salt
For the brownies:
1 ½ cup (3 sticks) Land O Lakes butter
3 cups Domino light brown sugar
3 large Eggland’s Best eggs
1 tablespoon McCormick vanilla extract
2 ¼ cups Gold Medal all-purpose flour
1 ½ teaspoons Clabber Girl baking powder
1 ¼ teaspoons Morton salt
¾ cup Toll House mini chocolate chips (or regular-sized, if you prefer)
Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. Line the pan with parchment paper or foil with ends extending over long edge of pan (for easy removal). Set aside.
In a medium pot over medium heat melt the one teaspoon of butter. Add the maple syrup and pecans, cook for 2-3 minutes, stirring constantly until pecans take on a golden brown color. Sprinkle with the salt and transfer to a small bowl.
In the same pot, over medium heat, melt the butter. Continue cooking for about 3-4 minutes till butter is foaming and turns a medium golden brown. Watch carefully as butter can quickly go from golden to burned.
Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well. Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well. Next add flour, salt and baking powder and stir until all flour has disappeared.
Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs.