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The ultimate Autumnal combo intertwines to create these Glazed Maple and Pecan Brownies. Chocolate chunks, chopped pecans and maple syrup go into the brownie batter. This leads to a super decadent and fudgy brownie with just the right texture contrast. The brownies get a little maple glaze to finish them off!
This sort of bake is one of those that will really impress everyone, without actually being difficult. A few steps, a few bowls, one bake. Then you’ll be on your way to chocolate heaven. They make a fabulous warm dessert, served with ice cream. Alternatively, I do recommend eating from the pan with a spoon. Or you could always let them cool, slice and serve as normal. All are good options.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. These make a great bake sale treat, and the recipe is easily doubled. They keep well in an airtight container for a few days.
For my Glazed Maple and Pecan Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Glazed Maple and Pecan Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Milk Chocolate Chopped
- 100 g Pecan Nuts Chopped (Save some for decoration)
For the Glaze
- 1/2 tbsp Maple Syrup
- 3 tbsp Icing Sugar
- 1 tbsp Milk
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs, vanilla and maple syrup and mix again. Then check that the chocolate has cooled a little before adding in and combining.
- Add in the flour and cocoa powder, and fold together. Add in the chocolate chunks and pecans. Stir to combine.
- Pour the mixture into the baking tin and bake for 30 minutes.
- Remove and let cool on a wire rack. Once cool, make the glaze by combining the ingredients in a small bowl. Adjust consistency to taste with milk/icing sugar. Drizzle over and scatter any remaining crushed pecans. Slice and serve!
