Print

The Best Lighter Maple Bourbon Pecan Pie Brownies

maple bourbon pecan pie brownies - featured image
Print Recipe

These lighter maple bourbon pecan pie brownies are rich, decadent, and deeply satisfying—but they won’t leave you in a sugar coma. A fudgy chocolate base meets a sticky, almost-caramel pecan topping that tastes like fall in a pan, with a subtle warm bourbon kick.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/3 cup maple syrup
  • 2 large eggs, room temperature
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons bourbon (optional)
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup maple syrup (for topping)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons unsalted butter (for topping)
  • 1 large egg (for topping)
  • 1 tablespoon bourbon (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1 1/2 cups pecan halves
  • Pinch of salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the brownie batter: In a large bowl, whisk together melted butter, granulated sugar, and maple syrup until smooth and glossy.
  3. Add eggs one at a time, whisking well after each. Then add Greek yogurt, bourbon, and vanilla. Whisk until combined.
  4. Sift whole wheat pastry flour, cocoa powder, salt, and baking powder over the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Set aside.
  6. Make the pecan pie topping: In a small saucepan over medium heat, combine maple syrup, brown sugar, and butter. Stir constantly until butter melts and sugar dissolves, about 2-3 minutes. Remove from heat and let cool for 2 minutes.
  7. In a small bowl, whisk together egg, bourbon, and vanilla. Slowly drizzle the warm maple mixture into the egg mixture while whisking constantly to temper. Stir in pecans and a pinch of salt.
  8. Pour the topping over the brownie batter and spread evenly.
  9. Bake for 35-40 minutes. The edges should look set and slightly pulling away from the pan, but the center should still have a slight jiggle.
  10. Cool completely in the pan on a wire rack, about 2 hours. Once cool, use the parchment overhang to lift the whole block out onto a cutting board.
  11. Slice into 16 squares using a sharp knife, wiping clean between cuts for neat edges.

Notes

Don’t skip the parchment paper for easy removal. Room temperature eggs are important for even mixing. The jiggle test is key—center should wobble slightly when done. Let brownies cool completely before cutting to allow topping to set. Toast pecans for deeper flavor if time allows. Watch oven closely as baking times vary.

Nutrition

Keywords: brownies, pecan pie, maple bourbon, lighter dessert, fall dessert, fudgy brownies, pecan brownies

Find it online: https://breezybake.com/the-best-lighter-maple-bourbon-pecan-pie-brownies/