Maple Pecan Brownie Bars Recipe

Ben Carraoli

Maple Pecan Brownie Bars Recipe

I baked these bars on a cozy afternoon and couldn’t resist grabbing a warm piece straight from the pan. When I took that first bite, the buttery-maple aroma wrapped around me like a comfy blanket. I love how the chopped toasted pecans give a satisfying crunch, perfectly balancing the chewy, butterscotchy base.

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Prep Time 15

Cook Time 30

Ingredients Method Notes

Ingredients

¾ cup 6 oz / 170 g butter, melted — Use good quality high-fat butter because you’ll taste it in the final result.
1¼ cups 7½ oz / 213 g dark brown sugar — The dark brown sugar adds moisture and a richer butterscotch flavour.
½ cup 5 oz / 142 g dark maple syrup — I opted for dark maple syrup because its deeper flavour stands up to all the other ingredients.
1 large egg at room temperature — Helps give structure and chewiness to the bars.
2 teaspoons vanilla extract — Vanilla enhances the sweet warm notes of maple and butter.
1 teaspoon salt — A little salt brings out the butterscotch vanilla and maple flavour perfectly.
2 cups 10 oz / 284 g all-purpose flour — The flour is what gives these bars their structure.
¼ teaspoon baking soda — Just enough to help the bars rise slightly without becoming cakey.
1¼ cups 6¼ oz / 177 g pecans, toasted and chopped — Toasting the pecans brings out their flavour and crunch; don’t skip it!

Method

First, I preheated my oven to 350 °F (180 °C) and buttered the 8×8-inch pan. I then lined it with parchment paper, letting the paper come up on two sides so I could easily lift the bars out later.
In a large mixing bowl I whisked together the melted butter, dark brown sugar, dark maple syrup, the egg, vanilla extract, and salt until smooth and shiny. This wet base is what gives the bars their rich, chewy texture.
In a separate small bowl I whisked the flour with the baking soda, then folded this dry mixture into the wet until just combined. After that, I folded in the toasted chopped pecans to distribute them evenly.
I poured the batter into the prepared pan and baked it for about 30-35 minutes, until the edges were set and the centre still had a little jiggle. The gentler bake ensures chewiness rather than dryness.
After baking, I let the pan sit for ten minutes before transferring the bars to a wire rack to cool completely. This resting time helps the texture set properly.

Notes

I always toast the pecans before mixing—around 10-12 minutes at 350 °F until they smell nutty. It makes a big flavour difference.
I find using real dark maple syrup (not pancake syrup) keeps the maple taste genuine and deep.
When folding the flour in, I stop mixing as soon as I see no streaks of flour—no over-mixing so the bars stay chewy, not cakey.
I let the bars cool fully before slicing—they cut cleaner and hold shape better.
If you like a shinier top, I let the batter sit 5 minutes before baking so the sugar starts to dissolve for that glossy finish.