Recipe by chiclet
I like maple syrup. And walnuts. Brownies too. I REALLY like these Maple Walnut Brownies from the King Arthur Flour Baker's Catalogue. These dense, chewy bars are a nice change of pace from the usual pumpkin- and apple-based fall desserts.
Top Review by Singin'Chef
This review is without glaze...because I grabbed a corner bite before mixing any and it's plenty sweet without! Glad I tried it before proceeding! I didn't have the maple flavoring but my pure local maple syrup is outstanding and the recipe turned out great with that alone! I think I'll back off on the brown sugar and try it with the glaze next time though. I tried this because of soon-to-expire walnuts...and I made it with my gluten-free flour blend I like to use with 'nutty' recipes - it includes a little almond flour - and this came out beautifully! I'll struggle in the morning to not eat it for breakfast! NICE change of pace! I can't believe this hasn't been reviewed WAY before now!
- 295.73 ml unbleached all-purpose flour
- 3.69 ml salt
- 2.46 ml baking powder
- 88.74 ml unsalted butter
- 177.44 ml brown sugar
- 78.07 ml real maple syrup
- 2 large eggs
- 2.46 ml maple flavoring
- 177.44 ml chopped walnuts
- 236.59 ml confectioners' sugar
- 29.58 ml maple syrup
- 14.79-29.58 ml milk or 14.79-29.58 ml cream
Directions See How It's Made
- 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.