• In a blender or food processor, puree the pecans until smooth, if they begin to separate and become too oily let it sit and cool then continue processing. This could take a couple of minutes.

For the brownies

• Preheat the oven to 350 degrees.
• Line a 9x13" baking pan with foil and lightly spray with nonstick spray.
• In the bowl of a standing mixer, mix the butter, pecan butter and sugars for 30 seconds.
• Add the maple syrup, eggs, and vanilla.
• Mix again to combine.
• In a separate bowl, mix the dry ingredients with a whisk and then add to the wet ingredients.
• Mix to combine and then fold in the white chocolate chips.
• Bake for 25-30 minutes, tenting with foil the last 10 minutes.

For the sauce

• In a sauce pan over medium heat, add the butter, sugar, and maple syrup.
• In a microwave safe bowl, melt the white chocolate in 20 second intervals, stirring between.
• Add to the butter mixture and whisk quickly.
• To serve, place a mound of ice cream on a warm brownie and pour the sauce over the top.