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Best Maple Bourbon Pecan Pie Brownies: Easy Recipe

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Fudgy brownies topped with a chewy, caramelized pecan pie filling with a warm maple bourbon twist. This easy one-pan dessert combines two classic treats into one irresistible, crowd-pleasing recipe.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) cocoa powder (Dutch-processed preferred)
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted (for topping)
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (160g) pure maple syrup
  • 2 tablespoons bourbon
  • 2 large eggs, room temperature (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/4 teaspoon salt (for topping)
  • 2 cups (200g) pecan halves, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Grease the parchment lightly.
  2. Make the brownie batter: In a medium bowl, whisk melted butter and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla. Sprinkle cocoa powder, flour, and salt over the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
  3. Spread the brownie batter evenly into the prepared pan. Set aside.
  4. Make the pecan pie topping: In another bowl, whisk together melted butter, brown sugar, maple syrup, bourbon, eggs, vanilla, and salt until smooth. Stir in chopped pecans.
  5. Pour the pecan mixture gently over the brownie batter. Spread pecans evenly if needed.
  6. Bake for 40 to 45 minutes. The edges should look set and the center slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
  7. Cool completely in the pan on a wire rack, about 2 hours. Do not rush this step.
  8. Lift the brownies out using the parchment overhang. Place on a cutting board and slice into 16 squares using a sharp knife, wiping clean between cuts.

Notes

Let brownies cool completely before slicing to prevent the pecan layer from sliding off. Use room temperature eggs to avoid butter seizing. Bourbon can be substituted with 2 tablespoons milk or cream plus 1/2 teaspoon vanilla for a non-alcoholic version. For gluten-free, use a 1:1 gluten-free flour blend in the brownie layer. Store in an airtight container at room temperature for up to 3 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: maple bourbon pecan pie brownies, pecan pie brownies, bourbon brownies, maple brownies, easy brownie recipe, holiday dessert, tailgate dessert

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