Although it is the beginning of July and our grass is already fried due to no rain, I was craving some brownies. Leftover pecans and an abundance of pure maple syrup in my fridge allowed for my next creation, amazing maple pecan brownies.
A simple, but moist chocolate brownie topped with a maple syrup flavored pecan topping. Not quite a pecan pie filling, but close! Regardless, they are amazing!
I am in the thick of the Farmer's market season and baking stuffed cookies galore, that I thought it was time to switch over to brownies. It was a refreshing change. I happen to make these in time for the 4th of July festivities and they were a hit!
Please enjoy my other brownie desserts that include Magnolia Bakery banana pudding brownies and homemade take 5 brownies.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Semi-Sweet chocolate chips
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Pure maple syrup
- Maple extract
What makes these maple pecan brownies so amazing?
- So moist and rich
- Each bite melts in your mouth
- Can be made for any special occasion or event
- Kid friendly
Step by step instructions
Making the brownies: Preheat oven to 350 degrees F. Grease a 8x8 cake pan with non-stick spray and set aside.
In a medium sized mixing bowl, whisk together the cocoa powder, confectioner's sugar, flour, salt, and semi-sweet chocolate chips. Set aside.
In a microwavable safe bowl, melt the unsalted butter and immediately add the sugar and whisk until completely combined. Allow mixture to sit at room temperature for 5 minutes. Whisk vigorously for 30 seconds and then add the water, eggs, and vanilla extract until incorporated.
Add the dry ingredients to the butter mixture and fold until completely combined. Transfer batter to prepared cake pan and spread evenly. Bake for 24-26 minutes or until a knife inserted comes out with a few moist crumbs. Cool completely.
Maple pecan topping: In a large saucepan, melt chopped up butter. Add in heavy cream, brown sugar, maple syrup and salt. Whisk until combined. Bring to a simmer for 5 minutes with frequent stirring. Remove from heat and let it cool at room temperature for 15 minutes. Pour over cooled brownies and put in fridge to allow for the pecan topping to firm up.
Let brownies chill for about 2 hours and then with a knife slice squares, wiping knife in between cutting. Serve and enjoy!
Variations and substitutions
- Use an 9x13 pan for thinner brownies
- Add the pecans inside the brownies or substitute with walnuts
- Make a maple icing instead of the topping
- Use different chocolate chip flavors
FAQ's
Fat! Whether it is butter or oil, they are responsible for the chewy texture!
In an airtight container for up to 5 days at room temperature.
Maple pecan brownies
Equipment
- 1 9x13 pan
- 1 Electric mixer
- 1 Non-stick spray
- Mixing bowls
- Measuring cups and spoons
- 1 Silicon Spatula
- 1 Large saucepan
Ingredients
Chocolate fudge brownies
- 2 cups semi-sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon water
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Maple pecan topping
- ¼ cup maple syrup
- ⅓ cup heavy cream
- 6 tablespoon unsalted butter melted
- ⅔ cup brown sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecans pieces
- sea salt optional
Instructions
Chocolate brownies
- Preheat oven to 325°. Spray a 8x8 pan with non-stick spray and set aside.
- In a medium mixing bowl, whisk together the cocoa powder, confectioner's sugar, flour, chocolate chips and salt. Set aside.
- In a microwavable bowl, melt butter and immediately add the granulated sugar and whisk until combined. Cool at room temperature for 5 minutes and then whisk vigorously for 30 seconds. Add in the water, eggs and vanilla extract until incorporated.
- Fold in dry ingredients to the wet ingredients until the batter is glossy and combined.
- Spread batter into prepared pan and bake for only 25 minutes or until a few crumbs come out on a knife. Cool completely.
Maple pecan topping
- In a large saucepan, melt chopped up butter. Add in the cream, maple syrup, and brown sugar and whisk until combined. Bring to a simmer for 5 minutes. Remove from the heat and whisk in the vanilla and pecans. Let it cool for 15 minutes.
- Carefully pour the pecan topping over the brownies and gently spread into an even layer. Sprinkle with sea salt and place in the fridge to let the topping firm up.
Notes
- Store brownies in an airtight container at room temperature for up to 5 days.
Nutrition
Pecan recipes
- Butter pecan mini cakes
- Salted caramel pecan ice cream
- Simple cinnamon pecan bars
- Yummy pecan ice box cookies
Fun fact of the day!
Hyundai showroom in Brazil hires a stray dog as a sales consultant.
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