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Parve
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
There’s nothing like a perfect brownie, crispy on the outside and chewy and fudgy on the inside. The addition of honey here really achieves the optimum chewiness. I came up with the maple pecan version while planning a Thanksgiving dinner party last year, a tradition I learned from my American friends in seminary.
1 and 1/2 cups Gefen Canola Oil
2 cups sugar
4 eggs
1 and 1/3 cups all-purpose flour, such as Glicks
1/2 cup cocoa powder
1 teaspoon kosher salt
2 teaspoons vanilla extract
3 tablespoons honey
3 tablespoons Gefen Canola Oil
1 tablespoon all-purpose flour, such as Glicks
1/3 cup brown sugar
1 tablespoon Gefen Maple Syrup
1 egg
1 and 1/2 cups roughly chopped pecans, or nuts of choice
Preheat oven to 350 degrees Fahrenheit.
Line a 9×13-inch baking tin with baking paper, making sure to fold in corners to ensure smooth edges.
Beat oil and sugar until creamy, then add eggs, one at a time, and mix until just incorporated.
In a separate bowl, mix flour, cocoa powder, and salt. Add to wet mixture and mix to combine.
Add vanilla extract and honey and mix. (For easier cleanup, coat measuring spoon with oil before filling with honey.)
Pour batter into prepared baking dish.
To make maple pecan topping, mix oil, flour, brown sugar, maple syrup and egg to form a creamy mixture, then add pecans.
Generously spoon pecan topping over brownie batter and swirl with a skewer or sharp knife.
Bake for 20 to 25 minutes, until desired doneness. Bake less time for gooier brownies.
Let cool for about one hour before cutting.
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