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
- 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.
3 thoughts on “Pecan and Maple Syrup Brownies”
The brownies look so tasty. Love the addition of maple syrup. 🙂
I love both maple syrup and pecans. They really are the perfect parnership
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I’ll keep it in mind for next time I’m baking brownies. 🙂