• 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.
  2 Cups Fisher Pecans, 1/4 teaspoon Salt

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.
  1/2 Cup Pecan Butter, 1/2 Cup Unsalted Butter, 1 Cup Brown Sugar, 1/2 Cup White Sugar
• Add the maple syrup, eggs, and vanilla.
  1 Tablespoon Real Maple Syrup, 2 Eggs, 1 teaspoon Vanilla
• Mix again to combine.
• In a separate bowl, mix the dry ingredients with a whisk and then add to the wet ingredients.
  1 teaspoon Baking Powder, 1/8 teaspoon Baking Soda, 1 teaspoon Salt, 1 1/2 Cups Flour
• Mix to combine and then fold in the white chocolate chips.
  1 1/2 Cups 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.
  3/4 Cup Butter, 1 1/2 Cups Sugar, 1/2 Cup Maple Syrup
• In a microwave safe bowl, melt the white chocolate in 20 second intervals, stirring between.
  1/2 Cup White Chocolate
• 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.