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Best Maple Bourbon Pecan Pie Brownies – Easy Holiday Dessert

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Dense, fudgy brownies topped with a gooey maple bourbon pecan pie topping. This easy holiday dessert combines two classic treats into one perfect bite, making it a showstopper for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon fine sea salt
  • 1 teaspoon espresso powder (optional)
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup (Grade A dark amber)
  • 1/4 cup bourbon (e.g., Maker’s Mark or Bulleit)
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Grease the parchment lightly with butter or non-stick spray.
  2. Make the brownie batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined (like wet sand). Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until smooth and glossy.
  3. Sift the cocoa powder, flour, salt, and espresso powder (if using) over the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay. The batter will be thick and shiny.
  4. Spread the batter evenly into the prepared pan with a spatula. Set aside.
  5. Make the pecan topping: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and maple syrup, stirring constantly until the sugar is dissolved and the mixture is smooth (about 2-3 minutes). Remove from heat.
  6. Temper the eggs: In a small bowl, beat the two eggs lightly. Slowly drizzle about 1/4 cup of the warm maple-butter mixture into the eggs while whisking constantly. Pour the egg mixture back into the saucepan and whisk to combine.
  7. Return the saucepan to low heat and cook, stirring constantly, for 2-3 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla extract, salt, and pecan halves until well coated.
  8. Pour the pecan topping evenly over the brownie batter. Spread gently if needed. Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted into the brownie layer (not the topping) should come out with a few moist crumbs.
  9. Cool completely in the pan on a cooling rack for at least 2 hours. The topping will set as it cools.
  10. Once completely cool, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

Don’t skip the espresso powder—it deepens the chocolate flavor without adding coffee taste. Toast pecans for 5-7 minutes at 350°F for extra flavor. Let brownies cool completely before cutting to avoid runny topping. Use room temperature eggs to prevent butter from seizing. For clean cuts, use a warm knife and wipe between cuts.

Nutrition

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

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