Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
Brown the butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned butter and muscovado sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla bean paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Fold in the Valrhona chocolate, butterscotch chips, and toasted pecans.
Pour batter into the prepared pan and spread evenly. Sprinkle with Maldon sea salt.
Bake for 25-30 minutes, or until edges are golden brown and the center is slightly soft. Let cool completely in the pan before lifting out with the parchment paper and cutting into bars.
Ingredients
16
2 1/4 cups280 gCake Flour
1 tsp5 mLBaking Soda
1/2 tsp2.5 mLFine Sea Salt
1 tsp5 mLEspresso Powder
1 cup227 gEuropean-Style Butter-browned and cooled
1 cup200 gDark Muscovado Sugar
2N/ALarge Egg Yolks
1 tbsp15 mLVanilla Bean Paste
1 cup170 gValrhona Guanaja 70% Chocolate-chopped
1/2 cup85 gButterscotch Chips
1/2 cup57 gPecans-toasted and chopped
1/4 tsp1.25 mLMaldon Sea Salt-flaky
Equipment
9x13 inch baking pan
Mixing bowls
Whisk
Electric mixer
Saucepan
Parchment paper
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
Brown the butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned butter and muscovado sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla bean paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Fold in the Valrhona chocolate, butterscotch chips, and toasted pecans.
Pour batter into the prepared pan and spread evenly. Sprinkle with Maldon sea salt.
Bake for 25-30 minutes, or until edges are golden brown and the center is slightly soft. Let cool completely in the pan before lifting out with the parchment paper and cutting into bars.
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