These are the perfect squares and they stay chewy and moist for a few days (or at least three days as that is the longest they have lasted at our home).
The original recipe from King Arthur Flour’s Sift Magazine was for Maple Sugar Brownies however I didn’t have any maple sugar or maple flavouring like the recipe called for. As a result, I changed the recipe slightly based on what I had in my pantry – that was light brown sugar and maple syrup from my home province of Quebec. Below is my adapted recipe.
Maple Brownies
Prep time
Cook time
Total time
Author: Penny
Recipe type: Dessert
Ingredients
- 6 tablespoons unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup + 1 tablespoon pure maple syrup
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped nuts (walnuts, pecans, hazelnuts all work well but use whatever you have in your pantry)
Instructions
- Preheat oven to 350 degrees.
- Line an 8" square baking pan with parchment paper letting it overhang over two sides and spay pan with oil.
- In a bowl, cream the butter and the sugar using a hand-held mixer. Add ¼ cup maple syrup and beat some more until well blended. Add the egg, remaining maple syrup and vanilla and beat well.
- In another bowl, mix together the dry ingredients: flour, baking powder, salt and nuts.
- Add the dry to the wet ingredients and mix till combined. Pour the mixture into the greased pan.
- Bake for about 25 minutes until the edges are light brown and pull away from the edge of the pan. Cool on a rack.
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