Directions

1. Preheat oven to 325 F.
2. Place an 8-inch square baking dish on parchment paper and outline the bottom of the pan with a food-grade pen. Set aside.
3. Using the same 8-inch square baking dish, line it with parchment paper, making sure the paper extends over two sides of the pan for easy lifting later. Lightly spray the pan and parchment paper with nonstick baking spray.
4. In a large mixing bowl, cream together the butter and brown sugar with an electric hand mixer until smooth and creamy. Add the egg and continue to mix. Add the powdered sugar and vanilla bean paste and mix until combined. Gradually add the flour and mix until incorporated. Don’t overmix! Alternatively, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth and creamy. Add the egg and mix. Add the powdered sugar and vanilla bean and mix until combined. Gradually add in the flour, mixing until just incorporated. You can scrape down the sides of the bowl as needed throughout this mixing process.
5. Divide the dough in half and press one of the halves into the bottom of the parchment-lined baking dish, pushing down to ensure an even layer. Shape the remaining dough onto the previously outlined piece of parchment paper, pressing it down into an even layer to fit the 8 x 8-inch dimensions and set aside.
6. For the filling of the bars, whisk together the brown sugar, cinnamon and flour in a small bowl. Pour the melted butter and maple syrup into the brown sugar mixture and blend thoroughly.
7. Spread the brown sugar mixture over the dough in the baking dish. Take the previously prepared dough square and place it over the brown sugar filling, pressing down gently to secure.
8. Place the baking dish into the preheated oven and bake for 30-35 minutes, until the bars turn a light golden brown and the dough feels set to touch. Depending on your oven, you may need to add an additional 5 minutes of baking time. Once done, remove the bars from the oven and let cool completely.
9. While the bars are cooling, make the cinnamon glaze. Whisk together the powdered sugar, cinnamon, vanilla, maple syrup and 3 tablespoons of the heavy cream until smooth. If the glaze is too thick, add the additional tablespoon of heavy cream. It should be spreadable.
10. Once the bars have cooled, lift the bars out of the baking dish, using the parchment paper overhang and place on a cutting board. Spread the glaze evenly over the top. Sprinkle a pinch of flaky sea salt over the top, if desired.
11. Once the glaze has set, cut into squares and serve.