Maple Pecan Double Chocolate Brownies are your ticket to a cozy kitchen adventure that perfectly blends rich, nutty, and sweet flavors. With the comforting aroma of maple syrup and the crunch of pecans, these brownies are a delightful twist on a classic treat.
Butter gives these brownies a rich, luxurious base. By melting it, you ensure it blends seamlessly with the sugars, creating a smooth batter. Granulated sugar and brown sugar work together to provide sweetness and a slight caramel note from the molasses in the brown sugar. Eggs are essential for binding the batter and adding moisture. The vanilla extract enhances all the other flavors, and the pure maple syrup brings in its unique, warm sweetness. All-purpose flour forms the structure of the brownies, while cocoa powder provides that deep chocolate flavor. A touch of salt balances the sweetness. Semi-sweet chocolate chips add gooey chocolate pockets throughout, and chopped pecans lend a satisfying crunch and nutty depth.
These brownies are delightful on their own, but for an elevated experience, serve them warm with a scoop of vanilla ice cream on top. A drizzle of hot fudge or a sprinkle of sea salt can also enhance their flavors. They pair beautifully with a glass of cold milk or a rich, dark coffee.
Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking pan and line it with parchment paper. This makes it easier to lift out the brownies later and saves you from a messy cleanup.
In a large saucepan over medium heat, melt 1 cup of unsalted butter. Once melted, remove the pan from the heat to prevent the butter from browning. Stir in 2 cups of granulated sugar and 1 cup of brown sugar until well combined, then add 4 large eggs one at a time, whisking after each addition. Mix in 1 teaspoon of vanilla extract and 1/2 cup of pure maple syrup until the mixture is smooth.
In a separate bowl, sift together 1 1/4 cups of all-purpose flour, 1/2 cup of cocoa powder, and 1/2 teaspoon of salt. Gradually add these dry ingredients to the wet mixture, stirring gently until everything is just blended. It’s important not to overmix, which could make your brownies tough.
With the batter ready, fold in 1 cup of semi-sweet chocolate chips and 1 cup of chopped pecans. This is where the magic happens — you’re creating those delightful pockets of chocolate and crunch in every bite.
Pour the batter into your prepared pan, spreading it evenly. Bake in the preheated oven for about 35-40 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the brownies cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, cut into squares and get ready to enjoy.
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