Salted Maple Pecan Brownies
These easy Salted Maple Pecan Brownies are made with coffee, butter, pecans, and a homemade salted maple cinnamon frosting. They’re rich, fudgy, and the perfect easy fall dessert!
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Servings: 16 servings
Equipment
- coffee pot or any drip coffee maker
- measuring cups & spoons
Ingredients
Pecan Brownies
- 1 box brownie mix I love Ghirardelli Dark Chocolate Brownie Mix
- ¼ cup brewed decaf coffee use a coffee pot, french press or any drip coffee maker
- ½ cup salted butter melted
- 1 large egg
- ½ cup chopped pecans
Salted Maple Frosting
- ½ cup salted butter room temperature
- ¼ cup maple syrup
- 1 teaspoon maple extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups powdered sugar
- Additional ground cinnamon for topping
Instructions
- Preheat your oven to 325°F.
- Line a 9x9-inch baking pan with parchment paper, leaving a little parchment hanging over the sides so the brownies are easy to lift out once they're cooled.
- In a large mixing bowl, whisk together the brewed decaf coffee, melted salted butter, and egg until combined.
- Add the brownie mix and stir just until everything comes together.
- Fold in the chopped pecans.
- Pour the brownie batter into your prepared 9x9-inch baking pan and spread it into an even layer.
- Bake at 325°F for 40–45 minutes, or until the brownies are baked through according to your desired texture.
- Remove from the oven and allow the brownies to cool completely before frosting.
- While the brownies cool, make your frosting. Add the room-temperature salted butter, maple syrup, maple extract, cinnamon, and salt to a large mixing bowl.
- Using a hand mixer or stand mixer, beat until smooth and combined.
- Gradually add the powdered sugar ½ cup at a time, beating between each addition, until the frosting reaches your desired sweetness and consistency.
- Once the brownies have cooled completely, spread the salted maple frosting evenly over the top.
- Finish with a light dusting of ground cinnamon, slice into squares, and enjoy!