Maple Pecan Brownies

Name: Maple Pecan Brownies
Cook time: 28 min
Yield: 8 servings
Ingredients: 115 g unsalted butter cut into pieces; 115 g dark chocolate chopped; 150 g granulated sugar; 50 g light brown sugar packed; 45 ml maple syrup; 2 each large eggs room temperature; 5 ml vanilla extract; 65 g all-purpose flour; 30 g unsweetened cocoa powder sifted if lumpy; 2 g fine salt; 60 g pecans roughly chopped and lightly toasted; 20 g pecans roughly chopped and lightly toasted

These brownies use cocoa, melted chocolate, and a modest amount of maple syrup for a deeper sweet flavor, then finish with pecans for crunch. The texture should be set at the edges and still soft in the center when done.

By Julienne

Cook time: 28 minutes

Servings: 8

Ingredients

115 g unsalted butter cut into pieces
115 g dark chocolate chopped
150 g granulated sugar
50 g light brown sugar packed
45 ml maple syrup
2 each large eggs room temperature
5 ml vanilla extract
65 g all-purpose flour
30 g unsweetened cocoa powder sifted if lumpy
2 g fine salt
60 g pecans roughly chopped and lightly toasted
20 g pecans roughly chopped and lightly toasted

Instructions

Heat the oven to 175°C. Line an 8-inch square metal baking pan with parchment, leaving overhang on two sides. The oven is fully preheated and the pan is lined.
In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until smooth. Remove from the heat and let cool for 3 minutes. The mixture looks glossy and fully melted, with no visible chocolate pieces.
Whisk the granulated sugar, brown sugar, maple syrup, eggs, and vanilla into the warm chocolate mixture until combined and slightly thickened. The batter is smooth and shiny, with the eggs fully incorporated.
Fold in the flour, cocoa powder, and salt just until no dry streaks remain. Stir in 60 g of the pecans, reserving the remaining 20 g for the top. The batter is thick and uniform, with no visible dry flour pockets.
Spread the batter evenly in the pan and scatter the remaining pecans over the surface, pressing them in lightly. The top is evenly covered and the batter reaches the corners.
Bake for 24 to 28 minutes, until the edges are set and the center has only a slight wobble. A toothpick inserted 5 cm from the edge should come out with a few moist crumbs. The brownies are set at the edges, glossy on top, and not wet in the center.
Cool in the pan on a wire rack for at least 20 minutes, then lift out and cool completely before cutting into 8 pieces. The slab is cool enough to slice cleanly with minimal crumbling.