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The Best Maple Bourbon Pecan Pie Brownies Recipe

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Fudgy dark chocolate brownies topped with a gooey maple bourbon pecan pie layer. This indulgent dessert combines rich chocolate, toasted pecans, and warm bourbon for a crowd-pleasing treat that’s perfect for holidays or cozy evenings.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 4 oz (113g) dark chocolate (60-70% cacao), chopped
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups (170g) pecan halves, toasted
  • 1/2 cup (120ml) pure maple syrup (Grade A dark amber)
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 tablespoons (30ml) bourbon (e.g., Maker’s Mark or Bulleit)
  • 1 large egg, room temperature
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 teaspoon salt (plus flaky sea salt for finishing, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
  3. In a small saucepan over low heat, combine 1/2 cup butter and chopped dark chocolate. Stir constantly until smooth and fully melted. Remove from heat.
  4. In a medium bowl, whisk together granulated sugar, 2 eggs, and vanilla extract until pale and slightly thick, about 1 minute. Slowly pour in melted chocolate mixture while whisking continuously.
  5. Fold in flour, cocoa powder, and 1/4 teaspoon fine sea salt with a spatula until just combined. Do not overmix.
  6. Pour brownie batter into prepared pan and spread evenly. Bake for 15 minutes. The center should look slightly underdone.
  7. While brownies bake, prepare pecan topping: In a small bowl, whisk together maple syrup, brown sugar, 1 egg, melted butter, bourbon, and 1/4 teaspoon salt until smooth. Fold in toasted pecans.
  8. Remove par-baked brownies from oven. Carefully pour pecan topping over hot brownie layer and spread evenly.
  9. Return to oven and bake for 20-25 minutes, until topping is set around the edges but still slightly jiggly in the center. A toothpick inserted in the center should come out with moist crumbs.
  10. Place pan on a cooling rack and cool completely, at least 2 hours. The topping needs time to firm up.
  11. Once cool, lift brownies out using parchment handles. Use a sharp knife to cut into squares. For clean slices, run knife under hot water and wipe dry between cuts.

Notes

For non-alcoholic version, replace bourbon with 2 tablespoons apple cider vinegar plus 1 teaspoon vanilla extract. For gluten-free, use a 1:1 gluten-free flour blend. Brownies taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: maple bourbon pecan pie brownies, fudgy brownies, pecan pie brownies, bourbon brownies, maple brownies, holiday dessert, Thanksgiving dessert

Find it online: https://evabake.com/the-best-maple-bourbon-pecan-pie-brownies-recipe/