Pure Maple Brownies Recipes

FUDGY MAPLE BROWNIES

Steps:

• Preheat the oven to 325 F (165 C). Move the middle rack to the lower third of the oven.
• Line a 8x8" (22cm) pan with parchment paper along the bottom and two sides, creating a slight overhang on the two sides. This makes removing the brownies from the pan easier.
• Place a small or medium pot filled with about 1" of water on the stove. Heat over medium heat to a gentle boil. Place a heat safe bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
• Place the chopped chocolate and butter into the heat safe bowl. Over medium high heat, allow the chocolate and butter begin to melt. Once each has started melting, stir to ensure even melting.
• When the chocolate and butter mixture started melting, pour in the sugar, maple syrup and salt. Stir well to fully combine the ingredients. Continue stirring frequently to ensure all ingredients are melting evenly and are well combined.
• Once the sweetened chocolate/butter mixture has fully melted, remove the bowl from the heat. Immediately, stir in the cocoa powder and espresso powder until well combined. Cool the mixture until warm, but not hot to the touch, about 10 minutes.
• Pour the cooled mixture into the bowl of a stand mixer with paddle attachment. On low, beat in one egg at a time, waiting about 20-30 seconds before adding the next.
• Scrape the sides and bottom of the bowl. Beat on medium low for an additional 30-60 seconds. The batter should be shiny and somewhat thick.
• Sift in the flour. Beat on low to incorporate. Scrape the sides and bottom of the bowl as needed.
• Beat on medium-low for an additional 1-2 minutes. The brownie batter should pull slightly away from the sides of the bowl. If the paddle is lifted, a ribbon of brownie batter should fold down into the batter.
• If adding chopped nuts to the brownie batter, fold them in now.
• Evenly pour/scoop the brownie batter into the prepared pan.
• Bake at 325 F (165 C) in the lower third of the oven for 25- 40 minutes. The brownie is baked when the edges are set and slightly pulling away from the edges of the pan. The center will still be slightly underbaked. A toothpick inserted into the center will yield some moist crumbs.
• Cool the brownie in the pan on a cooling rack for 30-45 minutes or until room temperature. Once the brownies are completely cooled, pour on the chocolate maple frosting.
• In a small bowl, whisk together the melted chocolate with the cocoa powder, maple syrup and 1 tbsp milk. If needed, add 1-3 tsp. more milk until a pourable consistency is achieved.
• Pour on top of the cooled brownies. Spread the frosting across the brownies.
• Freeze the brownies in the freezer for 20-30 minutes to fully set the frosting.
• Using the overhangs, remove the chilled and frosted brownies from the pan. Slice and enjoy!

MAPLE BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350°. Whisk together flour and baking powder., In a large bowl, mix brown sugar, melted butter and maple flavoring. Beat in eggs, one at a time, mixing well after each addition. Stir in flour mixture and walnuts. Spread into a greased 9-in. square baking pan., Bake until a toothpick inserted in center comes out clean, 27-32 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.