Ingredients
Scale
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease any exposed pan surfaces with butter or non-stick spray.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk them together vigorously until the mixture is smooth and the sugars are well incorporated into the butter.
- Add the egg, the extra egg yolk, and the vanilla extract to the butter mixture. Whisk until the batter looks shiny and well-combined. The extra egg yolk is the secret to a richer, chewier texture.
- Gently stir in the all-purpose flour, baking soda, and salt using a spatula or a wooden spoon. Mix just until no streaks of flour remain. Be careful not to overmix, as this can make the bars tough.
- Fold in the chocolate chips and the chopped pecans. Distribute them evenly throughout the thick dough so that every bite of the bar will have plenty of chocolate and nuts.
- Press the dough evenly into the prepared baking pan. Bake for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The center should still look slightly soft.
- Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Slice into 16 squares and enjoy.
- Cook Time: 40 minutes
- Diet: Vegetarian