Pecan and maple has to be a combination made in heaven. I simply love it. I have combined them both in these brownies.

Prior to baking I caramelised the pecan nuts in some maple syrup, this is so easy to do and soooo worth it.

You will need:

• 100g Pecans
• 2 tbsp Maple Syrup
• 135g Dark Chocolate (broken into squares)
• 135g Butter
• 1tsp Vanilla extract
• 2 Eggs
• 175g Caster Sugar
• 50ml Maple Syrup
• 135g Plain Flour
• 1/2tsp Baking Powder

Method:

• Grease and line a square 20cm tin, also line a baking sheet with grease proof paper and preheat the oven to 180 degrees
• Scatter the pecan nuts over the lined baking sheet, pour the 2 tbsp of maple syrup over the nuts and stir them so the nuts are well covered.
• Place them in the preheated oven for about 5mins.
• Remove from the oven allow to cool for a couple of minutes and chop them roughly. (I keep the nuts on the grease proof paper, but remove from the tin, while I am chopping them as it makes it easier to transfer them into the mixing bowl when needed.)
• Meanwhile, melt the chocolate and the butter together over a Bain Marie (heat proof bowl over a saucepan of simmering water); take care not to overheat the chocolate and butter.
• Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
• Whisk the eggs, sugar and maple syrup together until the sugar has dissolved in the eggs and they look thick and creamy.
• Gently fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
• Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
• Add the chopped nuts and fold through to make sure they are evenly distributed.
• Bake for about 30 mins.
• Allow to cool in the tin.