Baker Without Borders

The other day, I was craving brownies, but happened to come across a recipe for pecan pie bars. So I set out to make a fusion, of sorts, of the two classic American desserts. I adapted an excellent brownie recipe from Smitten Kitchen, swapping out sugar for maple syrup, adding toasted pecans, and substituting a dark chocolate bar for unsweetened baking chocolate. The result is an insanely rich, fudgy brownie with a subtle, not-too-sweet maple flavor, and an earthiness from the pecans.

Maple Pecan Brownies

Adapted from Smitten Kitchen

3.5 ounce dark chocolate bar, broken into pieces

1/2 cup unsalted butter

1 1/3 cups maple syrup 

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt

2/3 cup all-purpose flour

2/3 cup pecans, toasted and coarsely chopped

1. Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment or tinfoil, allowing two sides to hang over the edge of the pan. Grease the parchment or foil with butter or oil.
2. Heat chocolate and butter in a heatproof bowl over simmering water (or in a saucepan directly over very low heat) until chocolate is nearly melted. Remove from heat, then stir until smooth and fully melted.
3. Whisk in maple syrup, eggs, vanilla and salt. Stir in flour with a spoon or spatula until just combined, then mix in pecans.
4. Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick or fork inserted into the center comes out free (or almost free) of crumbs.
5. Let cool and cut into desired size. Store in an airtight container and refrigerate. These are especially delicious eaten after sitting in the fridge for a while.