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Best Maple Bourbon Pecan Pie Brownies Easy Fall Dessert

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Fudgy brownies meet gooey pecan pie in this decadent fall dessert. A splash of bourbon and pure maple syrup add warm, complex flavor that makes every bite taste like autumn.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, cubed
  • 2 tablespoons bourbon
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (170g) pecan halves or pieces, toasted
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick cooking spray.
  2. Melt 1/2 cup butter in a medium microwave-safe bowl. Whisk in granulated sugar while butter is still warm. Let cool 2 minutes.
  3. Whisk in eggs one at a time, beating well after each. Add vanilla extract. Sprinkle cocoa powder, flour, salt, and baking powder over wet ingredients. Fold until just combined. Spread batter evenly in prepared pan.
  4. In a small saucepan over medium heat, combine maple syrup, brown sugar, and 1/4 cup butter. Stir until butter melts and mixture is smooth and bubbly, about 3-4 minutes. Remove from heat and let cool 2 minutes.
  5. Whisk in bourbon, vanilla extract, and salt. Slowly drizzle in beaten egg while whisking constantly until combined and slightly thickened, about 30 seconds. Fold in toasted pecans.
  6. Pour pecan topping evenly over brownie batter. Spread gently without mixing layers.
  7. Bake for 35-40 minutes, rotating pan halfway through. Brownies are done when edges are set and center has a slight jiggle. A toothpick inserted in center should come out with a few moist crumbs.
  8. Cool completely in pan on a cooling rack, at least 2 hours. Use parchment handles to lift out, then slice into 16 squares.

Notes

Toast pecans first for best crunch. Don’t overbake; brownies continue cooking from residual heat. Let topping cool slightly before adding egg to prevent scrambling. Use a metal pan for crisper edges. For clean slices, chill brownies 20 minutes before cutting.

Nutrition

Keywords: maple bourbon pecan pie brownies, fall dessert, pecan pie brownies, bourbon brownies, maple pecan brownies, Thanksgiving dessert, easy brownie recipe

Find it online: https://tablemira.com/best-maple-bourbon-pecan-pie-brownies-easy-fall-dessert/