Preheat the oven to 325 degrees F. Line a 9 inch square glass pan with parchment paper.

Roughly chop up both bittersweet and white chocolate and set aside.

Then brown your salted butter.

Add butter to a saucepan set over medium heat. It will melt and then begin sputtering and foaming up after a couple of minutes. Make sure to swirl the pan constantly as you cook this. As the butter foams up, bits of browned butter will be formed, releasing a nutty aroma. 

Once it is browned, remove from the heat and throw in dark brown sugar. Whisk for a minute, allowing the whisk to gather up all the bits of browned butter from the bottom of the pan.

Then dump that mixture into a large mixing bowl. Use a silicon spatula to scrape every single bit from the saucepan.

Next, whisk in an extra large egg. Follow it with the vanilla. Whisk vigorously for a couple more minutes to ensure that glossy finish. By now your nose will be in its happy place and your stomach will be growling!

Then add the oats, flour, baking soda, baking powder, and a wee bit more salt.

Use the spatula to mix it all together. Then add half of the chocolate shards. Spread the dough into your pan. Top it with the larger chocolate shards and pecans.

Bake for about 26-30 minutes. At 25 minutes give it a gentle shake to check for doneness. If it’s very underdone continue to bake for the full 30 minutes.

Allow to cool for 15 minutes before you eat them with passion!!