Brown Butter Pecan Pie Brownies

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes

1 box brownie mix, prepared according to the directions (option for gluten-free)
1/3 cup maple syrup
1/3 cup light + dark brown sugar
1 large egg, room temperature
1 tbsp unsalted butter, melted
2 tsp vanilla extract
1/2 tsp salt
1 and 1/2 cups crushed pecan halves, toasted

Preheat the oven to 350°F and line a square pan with parchment paper on all sides. Set aside.
Prepare the brownie mix according to the directions on the box. Pour the brownie batter into the prepared pan, using a spatula to spread the batter evenly to all sides.
Bake in the oven for 15 minutes, then take the brownies out and allow to cool slightly. They will still be raw, but set enough to hold the pecan pie layer.
While the brownies are cooling, make the pecan pie topping. In a medium bowl, whisk together the maple syrup, brown sugars, egg, butter, vanilla and salt. Fold in the toasted pecans.
Once the brownies are somewhat cool, pour the pecan pie filling over the brownie layer, using a spatula to gently spread the filling out evenly.
Turn the oven down to 325°F and bake for another 30 minutes or until a knife inserted into the middle comes out mostly clean. Shield the brownies with foil, if needed.
Remove from the oven and allow to cool completely before slicing and serving.

Calories: 280
Do not skip toasting the pecans! Toasted pecans release less moisture, brown more evenly, and stay on top instead of sinking into the brownie batter.

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