Description
Fudgy brownie bars topped with a gooey brown sugar and pecan pie layer and finished with a salted maple glaze, baked in a 9×13 pan.
Ingredients
For the brownie base: 1 box (about 18 ounces) family-size fudge brownie mix, plus the eggs, oil, and water called for on the package (typically 2 eggs, 1/2 cup oil, and 1/4 cup water)
For the pecan pie topping: 3 large eggs
1/3 cup (105 g) light corn syrup
1/3 cup (73 g) packed brown sugar
4 tablespoons (57 g) unsalted butter, melted
1 teaspoon vanilla extract
2 cups (200 g) pecan halves
For the salted maple glaze: 3 tablespoons unsalted butter, melted
3 tablespoons pure maple syrup
3/4 cup (90 g) powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Flaky sea salt, for sprinkling
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease it.
2. Prepare the brownie mix according to the package directions and spread the batter evenly in the pan. Bake for about 20 to 25 minutes, until the brownies are just set but not fully baked.
3. While the brownies bake, whisk the eggs, corn syrup, brown sugar, melted butter, and vanilla in a medium bowl until smooth. Stir in the pecan halves.
4. Carefully pour the pecan pie topping over the hot, partly baked brownies and spread it into an even layer.
5. Return the pan to the oven and bake for another 20 to 30 minutes, until the topping is set, puffed, and golden and the center no longer jiggles.
6. Cool completely in the pan on a wire rack, at least 1 to 2 hours.
7. Make the glaze: whisk the melted butter, maple syrup, vanilla, and kosher salt in a small bowl, then whisk in the powdered sugar until smooth. Add a little more maple syrup if too thick or more powdered sugar if too thin.
8. Drizzle the glaze over the cooled bars, sprinkle with flaky sea salt, and let it set for about 15 minutes.
9. Lift the bars out using the parchment overhang and cut into 24 bars.
Notes
A combination of published pecan pie brownie recipes and maple glaze recipes. The brownie base uses a boxed family-size mix, as many pecan pie brownie recipes do (baked about 20 to 25 minutes before topping, per Laura in the Kitchen and similar recipes). The topping amounts (3 eggs, 1/3 cup corn syrup, 1/3 cup brown sugar, 4 tablespoons melted butter, 1 teaspoon vanilla, 2 cups pecan halves) follow the Kitchen Divas listing. The glaze is based on salted maple glazes on pecan blondies from Half Baked Harvest and Urban Bakes (butter, maple syrup, powdered sugar, vanilla, kosher salt, flaky salt on top). The exact glaze amounts, bake times, the 24-bar yield, and nutrition are estimates, and the recipe has not been tested.
Toast the pecans for 5 to 8 minutes at 350°F first for deeper flavor.
You can use pure maple syrup in place of the corn syrup in the topping for a stronger maple flavor.
Nutrition is an approximate estimate per bar (24 bars).
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 271
- Sugar: 24g
- Sodium: 113mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg