Brown the Butter:

1. Brown the Butter: In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.

Make the Cake Batter:

2. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet cake pan.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Combine Sugars and Butter: In a large mixing bowl, combine the granulated sugar, brown sugar, and the browned butter. Mix until smooth.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and stir to combine.
6. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
7. Fold in Pecans: Gently fold the chopped pecans into the batter.

Bake the Cake:

8. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Brown Butter Glaze:

9. Make the Glaze: In the same saucepan you used for the butter, brown a small amount of butter (about 1/4 cup) for the glaze. Once browned, add the powdered sugar and a splash of milk to create a smooth, pourable glaze. Stir well until fully combined.
10. Glaze the Cake: Drizzle the glaze over the cooled cake. If desired, sprinkle additional chopped pecans on top for extra crunch.