Ingredients:

  • 3 cups All-Purpose Flour (spooned and leveled)
  • 1 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt (fine sea salt preferred)
  • 1/2 cup (1 stick) cold Unsalted Butter, cut into small cubes
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk (full-fat preferred)
  • 1 tsp Vanilla Extract
  • 1/2 cup Unsalted Butter (for browning)
  • 3 cups Powdered Sugar (sifted)
  • 1/4 cup Maple Syrup (Grade A Dark)
  • 3 Tbsp Buttermilk (for thinning)
  • 1 tsp Vanilla Bean Paste or seeds from 1/2 vanilla bean
  • Pinch of Salt (for glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold, cubed butter using fingertips or a pastry blender until the mixture resembles coarse crumbs.
  4. In a separate bowl, lightly whisk the eggs, 1 cup buttermilk, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and gently mix with a spatula until just combined. Do not overmix.
  6. Scrape the batter into the prepared pan, spread evenly, and let rest on the counter for 15 minutes.
  7. Bake for 25–30 minutes, or until a skewer inserted near the centre comes out clean or with moist crumbs.
  8. Let the bars cool in the pan for 15 minutes, then use the parchment overhang to carefully lift the warm cake onto a wire rack to cool completely.
  9. To make the glaze, melt the 1/2 cup butter in a light-coloured saucepan over medium heat until milk solids toast and turn amber. Immediately pour into a heatproof bowl to stop cooking and let cool slightly (about 5 minutes).
  10. Whisk the sifted powdered sugar, maple syrup, and vanilla bean paste into the warm brown butter.
  11. Whisk in the 3 Tbsp buttermilk, one tablespoon at a time, until the glaze is smooth and pourable. Add the pinch of salt.
  12. Once the bars are completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set for 20-30 minutes before slicing into 12 bars.