Maple Pecan Pie Brownies

• Granulated sugar, ¾ cup, 150g
• All-purpose flour, 6 tablespoons, 48g
• Unsweetened cocoa powder, ⅓ cup, 28g
• Powdered sugar, ¼ cup, 30g
• Chocolate chips, ¼ cup, 43g
• Salt, 1 tablespoon, 18g
• Egg, 1 large
• Olive oil, ¼ cup, 54g
• Milk, 2 tablespoons, 30g
• Vanilla extract, ½ teaspoon, 2g

• Granulated sugar, ½ cup, 100g
• Maple syrup, ¾ cup, 180g
• Eggs, 2 large
• Unsalted butter (melted), ¼ cup, 57g
• Chopped pecans, 1 cup, 110g

Make the Brownie Base:

In a large bowl, mix together 1 large egg, ¼ cup (54g) olive oil, 2 tablespoons (30g) milk, ¾ cup (150g) granulated sugar, and ¼ cup (30g) powdered sugar until well combined.

Add in 6 tablespoons (48g) flour, ⅓ cup (28g) cocoa powder, ¼ cup (43g) chocolate chips, and 1 tablespoon (18g) salt. Stir until the batter is smooth.

Pour the batter into a parchment-lined 12x8 inch baking pan and bake at 350°F (175°C) for 7 minutes.

Make the Pecan Pie Topping:

While the brownie base is baking, mix together ½ cup (100g) sugar, ¾ cup (180g) maple syrup, 2 eggs, ¼ cup (57g) melted butter, and 1 cup (110g) chopped pecans.

Combine & Finish Baking:

At the 7-minute mark, remove the brownie base from the oven and gently pour the pecan mixture over the top. Return to the oven and bake for 15–17 more minutes, or until the topping is amber brown and only lightly jiggles.

Tips & Notes:

Let cool and set for 1 hour before slicing. Store in an airtight container for maximum freshness.