Preheat the oven to 350 degrees Fahrenheit. Lightly coat an 8-inch square baking pan and line with parchment paper. Make sure it’s long enough to line the entire bottom of the pan and have a few inches of overhang on either side. In general, when removing baked goods from the pan, use the overhanging parchment paper as handles to lift them straight up and out.

Add the pecan flour to the bowl of a food processor. Add the cashew butter, brown butter, coconut sugar, egg and vanilla. Pulse until smooth. Pulse in the baking soda and salt.

Spread evenly in the prepared baking pan. You can use an offset spatula to make this process easier. Bake for 18-22 minutes, or until lightly browned.

Let cool in the pan completely for at least 30 minutes before lifting the blondies out of the pan and cutting into 9-12 squares.