• Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, set to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan because it can cook unevenly.

Pecan Brownie Batter

• Mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar and whisk to combine.
• Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg.
• Then add the egg yolk along with the vanilla and whisk to combine.
• Add the flour, cardamom, and salt to the bowl, mix on low to combine, or fold with a spatula.
• Add the chopped pecans and stir to combine.
• Pour the batter in the prepared pan. Use a spatula to smooth it out.
• Bake the brownies in the oven for 35 minutes, until the brownies look set around the edges and on top. And a toothpick inserted in the brownies doesn’t come out with gooey batter stuck on it.
• If the brownies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
• Remove the brownies from the oven and let cool for at least 20 minutes before diving in.

Storage

• Store the brownies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.