Maple Brownies Food

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).

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-FROSTED BROWNIES

Steps:

• Preheat oven to 350°; place oven rack in the lower third of the oven.
• Spray the bottom only of an 8-inch square baking pan with cooking spray.
• In a bowl, combine the brownie mix, oil, water, eggs, and maple extract with a wooden spoon until just blended and all dry ingredients are moistened.
• Stir in the chopped walnuts.
• Spread batter into prepared pan.
• Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake).
• Transfer to a wire rack and cool completely.
• Frosting: in a bowl, beat powdered sugar, cream cheese, butter, and maple flavoring until smooth.
• Spread frosting over cooled brownies; cut into square; store in refrigerator.

MAPLE WALNUT-BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
• Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
• Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

ALMOST-FAMOUS MAPLE-BUTTER BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
• Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
• Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
• Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

MAPLE WALNUT BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease an 8" square pan.
• Whisk together flour, salt, and baking powder; set aside.
• Melt butter and brown sugar together in the microwave or over a burner; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm (I let it sit for about an hour).
• Stir in the eggs one at a time, then the maple flavor.
• Stir in the dry ingredients, and finally the walnuts.
• Pour into prepared pan, and bake 25 minutes, just until the edges pull away from the sides of the pan. Remove from oven and cool before cutting and glazing.
• To make the glaze: Whisk all three ingredients together, adding more liquid if necessary to make a pourable glaze.

INSANELY GOOD CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
• Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
• Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
• Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
• Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.

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.

MAPLE WALNUT BROWNIES

Steps:

• Combine the flour, salt and baking powder; set aside. In a saucepan, melt butter and brown sugar. Remove from the heat and stir in maple syrup. Cool mixture to lukewarm. Beat in eggs and flavoring. Stir in flour mixture and nuts. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25 minutes or until edges pull away from the sides of the pan. Cool on a wire rack., For glaze, combine sugar, syrup and enough milk to achieve a pourable consistency. Drizzle over brownies.

GLAZED APPLE-MAPLE BLONDIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. , In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick)., Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes., Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly., Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.

WHITE MAPLE BROWNIES

Steps:

• 1. Combine flour, baking powder, baking soda, and salt. Add nuts, mix well, and set aside. Preheat oven to 350° F.
• 2. Melt 1/3 cup butter, add 1 cup brown sugar, and stir well. Add egg and vanilla and mix well. Gradually combine with flour mixture, mixing well. Fold in white chocolate or vanilla baking chips. Pour into a 9-inch square pan and bake at 350° F for 20-25 minutes.
• 3. To make the Sauce: Combine the syrup and butter, cook over low heat until butter is melted. Stir or gently whisk in brown sugar until dissolved and remove from heat. Add in cream cheese and vanilla or maple extract whisk until smooth. Return to heat until it reaches desired consistency.