Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (125 g ) flour
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup (120 g) unsalted butter , melted
- 1 cup (240 g) firmly packed dark brown sugar
- 1 tbsp vanilla extract
- 1 egg
- ¾ cup (180 g) chopped pecans
Directions
Preheat oven to 325°F (170°C).
Dry toast the chopped pecans until fragrant and slightly colored. This can either be done in a dry skillet on the stovetop over medium-high heat while stirring frequently or else by roasting the nuts in the oven on a cookie sheet while you prepare the batter. The stovetop method is faster but requires more attention. It is also possible to buy dry toasted nuts instead of raw to avoid this step. The pecans should be crunchy and nutty, not rubbery or mealy.
In a small bowl stir together the flour, baking powder, and salt. Set aside.
In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking up any large lumps of sugar.
Beat in egg until creamy.
Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix.
Spread mixture into buttered 8 x 8-inch (20 x 20 cm) baking dish .
Bake at 325° F (170°C) for 30 minutes or until desired doneness.
Let cool and cut into bars.