Maple Pecan Pie Brownies
hajra khattakShare
| Prep Time | 20 minutes |
| Cook Time |
55 minutes |
| Cooling | 2 hours |
|
Total Time |
3hours 15minutes |
Equipment
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9" (23cm) springform pan
-
parchment paper
- mixing bowls
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whisks, flexible spatulas and/or spoons
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oven thermometer
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digital internal food thermometer
Ingredients
- 1 boxed brownie mix such as Ghirardelli, plus all ingredients listed on the box
homemade brownie
- 4 oz. (113g) 70% chocolate bar, chopped
- ½ c (113g) unsalted butter
- 1 ¼ c (250g) granulated sugar
- 1 tbsp instant espresso powder
- ½ tsp salt
- 2 large eggs, room temperature
- ⅔ c (55g) dutch process cocoa powder
- ¾ c (90g) all purpose flour
maple pecan pie filling
- ¾ c maple sugar sub with light brown sugar
- ½ c (118ml) pure maple syrup
- 2-3 tbsp (30-45ml) bourbon whiskey, optional for flavor
- 4 tbsp (57g) unsalted butter, melted
- 2 large eggs, room temperature
- 2 tsp (10ml) vanilla extract
- ½ tsp salt
-
2 c roughly chopped pecans with a few whole pieces mixed in
Instructions
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Preheat the oven to 350 F (177 C).
Line a 9" (23cm) spring from pan with parchment paper along the bottom. Lightly grease the sides. Line with parchment paper if desired. Set aside.
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For box brownies:
Prepare the brownies according to the box directions.
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For homemade brownies:
In a large heat safe bowl, melt the butter and chocolate together until fully melted. Whisk together until fully combined.
Whisk in the sugar, espresso and salt until smooth and well combined.
Whisk in the eggs until smooth and well combined.
Whisk in the cocoa powder until smooth and well combined.
Stir in the flour until smooth and well combined. -
Pour the brownie batter into the prepared pan.
Bake at 350 F (177 C) 20-25 minutes until the top of the brownies have set.
Cool in the pan set on a cooling rack.
While the brownies bake, prepare the maple pecan pie filling.
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In a separate bowl, whisk together the maple sugar, maple syrup, bourbon whiskey (if using), melted butter, vanilla extract and salt until smooth and well combined.
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Whisk in the eggs until smooth and well combined.
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Stir in the chopped pecans until all the pieces are fully coated in the filling.
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Pour the maple pecan pie filling on top of the slightly cooled brownie layer.
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Return the pan to the oven to bake at 350 F (177 C) for an additional 25-35 minutes.
Signs of doneness are an internal temperature of 200 F and when the center gives you just a little jiggle. Similar to the stable but slightly wiggly movement of Jell-O when you give it a gentle shake. But the edges are stable and set.
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Remove the pan from the oven to cool on a cooling rack for 2 hours before slicing.
