Print

Best Maple Bourbon Pecan Pie Brownies – Easy Recipe

maple bourbon pecan pie brownies - featured image
Print Recipe

Fudgy brownies topped with a gooey maple bourbon pecan pie layer. This quick and easy recipe uses simple ingredients for a decadent dessert that’s perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 box (18 oz) brownie mix (e.g., Ghirardelli dark chocolate or Duncan Hines Chewy Fudge)
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup water (or cold coffee)
  • ½ cup pure maple syrup (Grade A Dark Amber preferred)
  • ¼ cup packed light brown sugar
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt (flaky sea salt preferred)
  • 1 ½ cups pecan halves or chopped pecans, lightly toasted
  • Flaky sea salt for finishing (optional)
  • ¼ cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly spray the parchment with nonstick spray.
  2. Make the brownie batter: In a large bowl, combine the brownie mix, eggs, oil, and water. Stir with a whisk or spatula until just combined (about 40 strokes). Do not overmix. Pour the batter into the prepared pan and spread evenly.
  3. Start the pecan topping: In a small saucepan over medium heat, combine the maple syrup, brown sugar, and butter. Stir constantly until the butter is melted and the mixture is smooth and bubbling gently, about 2-3 minutes.
  4. Remove the pan from the heat. Carefully stir in the bourbon, vanilla extract, and salt. The mixture will bubble up. Stir until smooth, then fold in the pecan halves until fully coated.
  5. Assemble the brownies: Pour the pecan topping evenly over the brownie batter. Use a spatula to spread gently if needed, but do not press hard—keep most of the topping on top.
  6. Bake on the middle rack for 28-32 minutes. Start checking at 28 minutes. The edges should be set and slightly pulling away from the parchment. The center will still look slightly soft and jiggly. A toothpick inserted into the brownie part (not the topping) should come out with a few moist crumbs.
  7. Cool completely in the pan on a wire rack for at least 1 hour. For cleaner slices, refrigerate for 30 minutes after cooling.
  8. Slice and serve: Lift the brownies out using the parchment overhang. Place on a cutting board. Use a sharp chef’s knife, wiping it clean between cuts. Cut into 9 or 16 squares.

Notes

Toast pecans first for better crunch. Watch the bourbon when adding to hot syrup—it will bubble. Do not overbake; the topping should look slightly liquid when removed. Use a hot knife for clean cuts. Brownies taste even better the next day. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: maple bourbon pecan pie brownies, easy brownie recipe, pecan pie brownies, bourbon brownies, quick dessert, weeknight dessert

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