Begin by melting 1 tablespoon of unsalted butter in a skillet over medium heat. Add the chopped pecans and cook for about 5 minutes until lightly browned and fragrant. Set aside to cool.

Preheat your oven to 350°F (175°C) and line an 8x8 or 9x9 baking pan with parchment paper, lightly greasing it. Melt 1 stick of unsalted butter and mix it with brown sugar until combined, then add the egg.

Gently stir in all-purpose flour, baking powder, and optional cinnamon until just combined.

Fold in the cooled pecans, toffee bits, and white chocolate chips until evenly distributed.

Pour the batter into the prepared pan and bake for 25-30 minutes until edges are golden brown and center is slightly wobbly.

Allow to cool in the pan for at least 20 minutes before cutting into squares.