Maple Pecan Brownies are ultra-fudgy chocolate brownies infused with maple and studded with candied maple pecans for a rich, nutty crunch.
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These brownies are a variation on my classic fudgy brownies, boosted with candied maple pecans and extra maple syrup throughout the batter to deliver a clear maple flavour. The candied pecans provide a caramelized crunch that complements the dense, chocolatey brownie.
How to make these brownies
The recipe is straightforward: start with a fudgy brownie base, reduce some of the sugars to make room for pure maple syrup, and fold in candied pecans for texture. The candied pecans are quick to prepare and then folded into the batter before baking. The full ingredient list and step-by-step instructions are below.
To candy the pecans you’ll combine maple syrup, coconut oil, a pinch of salt and a little vanilla extract, then cook the mixture with the pecans just until they’re glazed and caramelized. Spread them out to cool before adding to the brownie batter.
FAST.
EASY.
GAME CHANGING.
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Print Recipe
Maple Pecan Brownies
Ingredients
Candied Maple Pecans;
- 1 Cup Chopped Pecans (140g)
- 2 Tbsp. Coconut Oil
- ½ teaspoon Salt
- 6 Tbsp. Pure Maple Syrup (92g)
- ½ teaspoon Vanilla Extract
Brownies;
- ¾ Cup Butter (170g)
- 1 Cup Dark Chocolate (190g)
- ¾ Cup Pure Maple Syrup (241.5g)
- ¼ Cup Sugar (50g)
- ½ Cup Brown Sugar (90g)
- 2 Medium Eggs
- 1 teaspoon Vanilla Extract
- ⅓ Cup Cocoa (31g)
- 1 and ¼ Cups All Purpose Flour (150g)
- 16 Pecans (Decoration)
Instructions
Candied Maple Pecans;
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Chop the pecans into small pieces.
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Heat a frying pan over medium-high heat. Add the coconut oil, salt, maple syrup, vanilla extract and pecans, and cook for about five minutes, stirring constantly so they don’t burn.
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Pour the glazed pecans onto non-stick paper and spread them out to cool completely.
Fudgy Brownies;
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Preheat the oven to 180°C (350°F) and line a 9″x9″ baking tin with parchment paper.
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Melt the butter and dark chocolate together until smooth.
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Whisk the eggs with the sugar, brown sugar, maple syrup and vanilla until the mixture lightens in colour.
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Fold the melted chocolate mixture into the egg mixture.
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Stir in the flour, cocoa powder and cooled candied pecans until just combined.
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Bake for 20–25 minutes. About 15 minutes in, remove the tray briefly to press the 16 pecans on top, then return to the oven for the remaining time.
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The edges and top should be set; the centre may have moist crumbs clinging to a skewer but should not be wet.
Video
Nutrition
