White Maple Brownies Recipes

PURE MAPLE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13x9"pan.
• Cream together butter and brown sugar.
• Beat in eggs until well mixed, and then beat in the maple syrup until blended.
• Beat in flour and baking powder.
• Mix in ground walnuts. ( Note: I don't like to grind the walnuts to powder - leave a few little nuggets for texture.).
• Spread batter evenly in pan.
• Bake at 350 degrees for 30 min., or until a wooden pick inserted in center comes out clean.
• Cool and cut into squares. (How many depends on the size you cut them).

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!

BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY

Steps:

• Make the blondies: Preheat the oven to 250°F (120°C).
• Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
• Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
• Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
• Pour the batter into the prepared pan and smooth the top.
• Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
• Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
• Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
• Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
• Slice into 12 pieces.
• Enjoy!

WHITE BROWNIES

Steps:

• In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.

WHITE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in the butterscotch chips. Spread the dough evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies pull away form the edge of the pan slightly. Cool in the pan on a wire rack then cut into bars.

MAPLE BROWNIES

Steps:

• Beat the eggs, sugar, and vanilla in a medium bowl. Add the syrup and mix well.
• Melt the butter and chocolate in the microwave, stirring until smooth. Blend into the egg mixture.
• In a small bowl, mix the flour, baking powder, and salt. Stir into chocolate mixture. Stir in walnuts.
• Spread batter into a greased 8x8 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool, then dust with confectioners sugar.

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.