Brown Butter Pecan Brownies

Steps

1. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
2. Spread the chopped pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant; let them cool.
3. Melt the butter in a light-colored saucepan over medium heat, swirling, until it foams and the solids turn golden brown and smell nutty, about 5 to 7 minutes. Pour it into a large bowl, scraping in the browned bits.
4. Add the unsweetened cocoa powder to the hot brown butter and whisk until smooth.
5. Add the packed brown sugar and the granulated sugar to the cocoa mixture and whisk until combined. Let cool for 5 minutes.
6. Whisk in the eggs and vanilla, then whisk hard for 1 minute until the batter is glossy and thick; this builds the crackly top.
7. Add the flour and salt and fold with a spatula until no streaks remain, then fold in three-quarters of the toasted pecans.
8. Spread the batter in the pan and scatter the remaining quarter of the toasted pecans over the top.
9. Bake for 24 to 28 minutes, until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter.
10. Cool in the pan on a rack for at least 1 hour, then lift out with the parchment and cut into 12 bars.