Maple Pecan Brownies are ultra-fudgy chocolate brownies made with real maple syrup and studded with crunchy candied maple pecans. The combination of deep chocolate, warm maple flavour and toasted pecans creates an indulgent treat that’s perfect for dessert, a snack, or sharing with friends and family.
Side note: During difficult times, simple routines like baking can help bring a bit of calm. If you enjoy baking or want a comforting project to focus on, these brownies are a cozy, reassuring recipe to try.
This version is a twist on a classic fudgy brownie: maple syrup replaces part of the sugar to give a warm, layered sweetness while candied maple pecans add texture and a caramelised maple crunch. The candied pecans are the same idea used in other maple-inspired bakes, but here they are folded into the batter and used as a decorative topping to elevate both taste and presentation.
How to make these brownies
The recipe is straightforward and follows classic fudgy brownie techniques with a few maple-forward modifications. First you candy the pecans with maple syrup, coconut oil, a pinch of salt and a touch of vanilla. Once cooled, the pecans are chopped and folded into the brownie batter, with additional maple syrup incorporated into the wet ingredients. The result is dense and fudgy brownies with small pockets of candied pecan and a glossy, slightly crackled top.
Making the candied pecans is quick: toast and glaze them in a hot pan with maple syrup and coconut oil, stirring constantly until the pieces are glossy and lightly caramelised. Spread the coated pecans on parchment to cool, then chop them to fold into the batter or reserve a few whole halves for decoration.
FAST. EASY. DELICIOUS.
These brownies make a wonderful treat to share. If you try the recipe, please leave a note describing how they turned out — I always enjoy hearing about people’s baking experiences. You can also tag photos on social media to share your results and see variations others have made.
Maple Pecan Brownies
Ingredients
Candied Maple Pecans
- 1 Cup Chopped Pecans (140g)
- 2 Tbsp Coconut Oil
- ½ tsp Salt
- 6 Tbsp Pure Maple Syrup (92g)
- ½ tsp Vanilla Extract
Brownies
- ¾ Cup Butter (170g)
- 1 Cup Dark Chocolate (190g)
- ¾ Cup Pure Maple Syrup (241.5g)
- ¼ Cup Sugar (50g)
- ½ Cup Brown Sugar (90g)
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- ⅓ Cup Cocoa (31g)
- 1¼ Cups All Purpose Flour (150g)
- 16 Pecans for decoration
Instructions
Candied Maple Pecans
- Chop the pecans into small pieces.
- Heat a frying pan over medium-high heat. Add the coconut oil, salt, maple syrup, vanilla extract and the chopped pecans. Cook for about five minutes, stirring constantly so the pecans become coated and do not burn.
- Pour the candied pecans onto non-stick or parchment paper and spread them out to cool completely. Once cooled, break into small clusters if needed.
Fudgy Brownies
- Preheat the oven to 180°C (350°F). Line a 9″ x 9″ baking tin with baking paper, leaving a little overhang to lift the brownies out easily.
- Melt the butter and dark chocolate together until smooth. You can do this in a heatproof bowl over a pan of simmering water or carefully in short bursts in the microwave, stirring frequently.
- In a separate bowl, whisk the eggs with the sugar, brown sugar, maple syrup and vanilla until the mixture becomes a light golden colour.
- Stir the melted chocolate mixture into the egg and sugar mixture until well combined.
- Fold in the flour, cocoa and the cooled candied pecans until just combined—do not overmix.
- Pour the batter into the prepared tin and smooth the top. About 15 minutes into the bake, remove the tin and press the 16 whole pecans into the surface for decoration, then return to the oven for the remaining 10–15 minutes. The top and sides should be set; the centre should have crumbs clinging to a skewer but should not be wet.
- Allow the brownies to cool completely in the tin before lifting out using the parchment overhang. Chill briefly if you prefer cleaner slices, then cut into 16 pieces.
Tips, Storage and Serving
For the best fudgy texture, avoid over-baking. The centre should still be slightly soft when you remove the pan; it will firm up as it cools. Use good-quality dark chocolate for depth of flavour and pure maple syrup for a clear maple profile. If you prefer a nuttier crunch, lightly toast the raw pecans for a few minutes before candying.
Store brownies in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Warm a slice briefly in the microwave for a soft, gooey experience, or serve chilled with a scoop of vanilla ice cream for contrast. These brownies also freeze well: wrap portions tightly and freeze for up to three months; thaw overnight in the refrigerator before serving.
These brownies are versatile—swap pecans for walnuts if preferred, or sprinkle a pinch of flaky sea salt on top for a sweet-salty balance. Enjoy them with coffee, tea, or simply on their own as a rich, maple-scented treat.
Nutrition (per slice)
Calories: 304 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 7 g | Sugar: 25 g | Fiber: 3 g
