These maple pecan pie brownies are made from a layer of rich chocolate filled brownie topped by a maple syrup sweetened pecan pie filling. Top with fresh whipped cream.
Preheat the oven to 350 F (177 C). Line a 9" (23cm) springfrom pan with parchment paper along the bottom. Lightly grease the sides. Line with parchment paper if desired.
In a large heat safe bowl, melt the butter and chocolate together until fully melted. Whisk together until fully combined.Whisk in the sugar, espresso and salt, eggs, cocoa powder, flour until smooth and well combined.
Pour the brownie batter into the prepared pan. Bake at 350 F (177 C) 20-25 minutes until the top of the brownies have set. Cool in the pan set on a cooling rack. Prepare the pecan pie filling.
In a seperate bowl, whisk together the maple sugar, maple syrup, borbon whiskey (if using), melted butter, vanilla extract and salt until smooth and well combined.
Pour the maple pecan pie filling on top of the slightly cooled brownie layer. Return the pan to the oven to bake at 350 F (177 C) for an additional 25-35 minutes.