Enjoy these delicious brownies with pecan nuts. Creamy caramelized brown sugar brownies with crunchy pecans and maple syrup twist. Easy to make, these brownies melt on your tongue. A delicious recipe.
Delicious Brownies with Pecans Recipe
Brownies, can you stay away from that? So I don't. Those gooey chocolate-flavored fudgy cubes are just so good. And so I keep baking and varying with that. Sometimes with fruit (like these brownies with raspberries), tasty brownies with caramel, or I make cookies out of them: these brownie cookies are too good. Because with a brownie, you can go in any direction.
And now these brownies with pecans. First, you bake a cake-like brownie, then make a creamy topping with maple syrup, a dash of cream, and salty pecans. That combination of creamy chocolate, sweet maple syrup, and nutty salt is perfect.
And it wasn't just me; I could save a few pieces for the photo because the kids soon discovered these delicious brownies with pecan nuts (unsurprising because the whole house smells so good). Try them soon because these pecan brownies with Maple syrup are irresistible, and I'm sure you'll like this.
What do you need for Fudgy Maple Pecan Brownies?
To prepare these Maple Pecan Pie Brownies, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Brownies
- Flour: Use all-purpose flour for these pecan brownies
- Chocolate: For the rich chocolate taste. Use dark chocolate with a cocoa content of more than 70%
- Baking powder: Causes the brownie to rise, making it airy. If you want to know more about baking powder and possible substitutes, you will find a blog about baking powder and baking soda here.
- Salt: Provides a good flavor balance to the brownies.
- Butter: Makes the brownies smooth and creamy.
- Brown sugar: Sweeten the brownies. In addition, it gives a touch of caramel flavor to the pecan brownies and ensures that they stay moister (and therefore do not taste dry).
- Eggs: Provide a full flavor to the brownies and bind the batter.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store, and you can use it for a long time).
Maple Syrup Pecan Topping
- Pecans: Use it for the topping. The delicious nutty taste combines well with the maple syrup and chocolate. You can also replace it with walnuts or hazelnuts.
- Cream: Gives a creamy taste to the sauce.
- Maple syrup: Also called maple syrup/maple syrup. It is a sweetener with a light caramel-like taste.
- Butter: Makes the sauce creamy.
How to prepare Maple and Pecan Brownies
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix the flour, baking powder, and salt with a fork. Pour the melted butter into a second bowl and mix the brown sugar for three minutes. Add the egg and vanilla extract and mix well. Then, while mixing on low speed, add the dry ingredients. Pour everything into the baking tin.
- Bake in a preheated oven at 375 °F (190 °C) for 30 minutes. Remove from oven and let cool to room temperature. Press the brownie with a spoon so that you have a recess for your filling.
- Put that maple syrup in a saucepan and cook on low heat for 15 minutes. Then add the butter and cream (be careful, it can splash). Then scoop the pecans through the sauce and stir well so that all the nuts are covered with the sauce.
- Divide the pecan nuts over the brownie (in the recess made) and pour the rest of the syrup over the topping. Place in the fridge and chill for at least an hour.
Cut the brownies into cubes, or serve them as a cake by cutting them into strips or slices.
Tips, Substitutions, and Variations
- Very tasty (and decadent): Make some salty caramel with this recipe and drizzle it over the brownies.
- More chocolate: Add 50 grams of chocolate chips to the batter for an extra chocolate flavor.
- The brownie is baked until it has a cake structure. If you prefer a soft inside, bake the brownie for 25 minutes. Prick the center of the brownie with a toothpick. When there is a thin layer of chocolate on the skewer, it is ready. Otherwise, extend the baking time by two minutes.
- Let the brownie cool completely before making the topping and cutting. Otherwise, it may fall apart.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Brownie
- 4 oz. all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup butter
- 4 oz. dark chocolate, min 70 % cocoa, coarsely chopped
- ⅔ cup dark brown sugar
- 2 eggs, size L
- 1 teaspoon vanilla extract
topping
- 1 cup maple syrup
- ⅓ cup cream
- 2 tablespoons butter
- 1¾ cup salted pecans
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Brownie
- Preheat the oven to
375 °F or 340 °F - Take an elongated quiche tin of 14 x 5 inches (35 x 13 cm) and put baking paper at the bottom.
- Mix the dry ingredients: flour, baking powder, and salt with a fork.4 oz. all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Melt the chocolate and butter in a bowl au bain marie⅓ cup butter, 4 oz. dark chocolate
- Pour the butter and chocolate mixture into a bowl and mix in the sugar. Mix for 3 minutes, then add the egg and the vanilla extract.⅔ cup dark brown sugar, 2 eggs, 1 teaspoon vanilla extract
- When everything is well mixed, add the contents of the bowl of dry ingredients spoon by spoon while mixing on low speed.
- Pour into the tin and bake in the preheated oven for 30 minutes. Let cool to room temperature.
Topping
- Place the maple syrup in a saucepan and bring it to a boil.1 cup maple syrup
- Lower the heat and allow caramelizing for 15 minutes.
- Then carefully add the butter and then the cream. Toss the pecans in the syrup, covering them completely.⅓ cup cream, 2 tablespoons butter, 1¾ cup salted pecans
- Place the nuts on the brownie until they are used up, and pour the rest of the syrup over the pecans.
- Let everything cool in the fridge for at least an hour.
Notes
- Very tasty (and decadent): Make some salty caramel with this recipe and drizzle it over the brownies.
- More chocolate: Add 50 grams of chocolate chips to the batter for an extra chocolate flavor.
- The brownie is baked until it has a cake structure. If you prefer a soft inside, bake the brownie for 25 minutes. Prick the center of the brownie with a toothpick. When there is a thin layer of chocolate on the skewer, it is ready. Otherwise, extend the baking time by two minutes.
- Let the brownie cool completely before making the topping and cutting. Otherwise, it may fall apart.
- Fridge: Store the brownies in an airtight container (or wrap them in plastic wrap). You can store them in the refrigerator for up to 3 days.
- Freezer: If you want to keep them longer, freeze them! Wrap the brownies individually in plastic foil and then in a freezer box. You can store them in the freezer for up to 2 months. Freezing will change the structure of the pecans slightly and make them less crunchy.
Nutrition
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