Makes 18 triangles
These one-bowl treats whip up in minutes and require no equipment beyond a mixing bowl and spoon. The melted butter, vanilla, and sugars deliver a delicate toffee flavour. For a more butterscotch taste, omit the granulated sugar and use a full cup of demerara in place of the brown. ½ cup (125 ml) butter 2/3 cup (160 ml) packed brown sugar 1/3 cup (80 ml) granulated sugar 1 large egg 1 tablespoons (15 ml) vanilla 1 cup (250 ml) all-purpose flour ½ teaspoon (2.5 ml) baking powder ¼ teaspoon (1 ml) salt ½ cup (125 ml) chop chocolate chunks or chips 1 cup (250 ml) chopped pecans, divided
1. In a small saucepan, melt the butter over medium heat. Set aside to cool.
2. Preheat oven to 350°F (175°C). Line an eight-inch (20 x 20 cm) square pan with parchment, leaving the excess to hang over the sides to act as handles for easy removal.
3. In a medium bowl, stir together the butter and sugars, the add the egg, and vanilla, mixing until smooth. Add the flour, baking powder and salt and stir until almost combined.
4. Stir in the chocolate chunks and ½ cup of pecan pieces. Mix until just blended. Scrape the batter into the prepared pan, spreading it evenly with the spatula. Sprinkle with remaining pecans.
5. Bake for 20 to 25 minutes, or until the edges start to pull away from the sides, and the middle is just set. Cool before cutting into nine squares, then in half to form 18 triangles.