Preheat the oven to 350°F (177°C). Prepare the baking pan.

Grease a 9x13-inch baking pan or line it with parchment paper.

Brown the butter by melting it in a skillet over medium heat, stirring frequently until golden brown, about 5-8 minutes. Let cool for 5 minutes.

In a mixing bowl, combine the browned butter with granulated sugar, vanilla extract, and salt. Gradually add all-purpose flour until crumbly. Press into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.

While the crust bakes, make the topping by combining brown sugar, maple syrup, and heavy cream in a saucepan over medium heat. Whisk continuously for about 3 minutes until bubbly.

Whisk the eggs in a small bowl, then temper them by gradually adding a few tablespoons of the hot mixture, then add back to the saucepan.

Stir in chopped pecans and pour the mixture over the pre-baked crust.

Bake for 30 to 35 minutes. Check doneness with a toothpick.

Let cool completely in the pan on a wire rack before slicing into squares.