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Homemade Maple Bourbon Pecan Pie Brownies with a fudgy chocolate base and sticky maple pecan topping for Thanksgiving.

Maple Bourbon Pecan Pie Brownies

Rich fudgy chocolate brownies topped with a gooey maple-bourbon pecan pie layer. These decadent dessert bars combine brownies and pecan pie in one easy Thanksgiving dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 10 minutes
Servings: 24 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Brownie Layer
  • 1 cup 226 g unsalted butter
  • 4 oz 113 g semisweet chocolate, chopped
  • 1½ cups 300 g granulated sugar
  • ½ cup 100 g light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup 125 g all-purpose flour
  • ¾ cup 65–75 g unsweetened cocoa powder
  • ½ teaspoon fine salt
  • Maple Bourbon Pecan Topping
  • 2 cups about 220 g pecans, roughly chopped
  • 4 tablespoons 57 g unsalted butter, melted
  • ¾ cup 150 g light brown sugar
  • ½ cup 120 ml pure maple syrup
  • 2 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13-inch metal baking pan with parchment and lightly grease.
  3. Melt butter and semisweet chocolate together until smooth.
  4. Cool for several minutes.
  5. Whisk in granulated and brown sugars.
  6. Add four eggs one at a time.
  7. Stir in vanilla.
  8. Whisk flour, cocoa powder, and salt separately.
  9. Fold dry ingredients into the chocolate mixture just until combined.
  10. Spread batter evenly in the prepared pan.
  11. Partially bake for 18–20 minutes.
  12. Meanwhile, roughly chop the pecans.
  13. Whisk melted butter, brown sugar, maple syrup, two eggs, bourbon, vanilla, and salt.
  14. Fold in pecans.
  15. Remove the partially baked brownie layer from the oven.
  16. Gently spoon the pecan mixture over the surface.
  17. Return to the oven and bake another 25–30 minutes.
  18. Remove when the topping is set around the edges with a slight movement toward the center.
  19. Cool completely on a wire rack.
  20. Chill for approximately 1 hour for cleaner slices if desired.
  21. Lift from the pan using parchment.
  22. Cut into approximately 24 squares.

Notes

Partially baking the brownie base helps keep the brownie and pecan layers distinct. Use pure maple syrup rather than pancake syrup. For a bourbon-free version, replace the bourbon with 2 tablespoons additional maple syrup. Don't overbake—the brownie base should remain fudgy. Cool completely before slicing because the pecan layer firms substantially as it cools.