Maple Walnut Brownies

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Maple Walnut Brownies

star rating (23) rate this recipe »
Published prior to 2008

Chewy, moist, and with assertive-yet-smooth maple flavor, these brownies are a great change from chocolate.

1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (5 5/8 ounces) brown sugar
1/3 cup (3 1/4 ounces) maple syrup
2 large eggs
1/2 teaspoon maple flavor
3/4 cup (3 ounces) chopped walnuts

Preheat the oven to 350°F. Lightly grease an 8" square pan.

Whisk together the flour, salt, and baking powder; set aside. Melt the butter and brown sugar together in the microwave or over a burner; remove from the heat and stir in the syrup. Allow the mixture to cool to lukewarm. Stir in the eggs one at a time, then the maple flavor. Stir in the dry ingredients, and finally the walnuts.

Pour into the prepared pan, and bake for 25 minutes, just until the edges pull away from the sides of the pan. Remove from the oven, and cool before cutting and glazing. Yield: sixteen 2" brownies.

Maple Glaze

1 cup (4 ounces) glazing sugar or confectioners' sugar
2 tablespoons maple syrup
1 to 2 tablespoons milk or cream

Whisk everything together, adding more liquid if necessary to make a pourable glaze.

Reviews

1 23  All  
  • star rating 04/12/2012
  • Kristatrost from KAF Community
  • A like bit cakey and a little bit chewy-enjoyable all around. I did thin my glaze out a bit too much but still complimented the brownie nicely. If you get overly enthusiastic with the glaze it could become too sweet quickly. I thought they tasted best when served warm.
  • star rating 03/15/2012
  • doryces from KAF Community
  • too sweet to eat - this is the 7th failed recipe I have used from this site. The catalogues and products look so enticing but I don't think the recipes are tested.
    I'm sorry you have not had good luck with our recipes. It would be very helpful if you could give us a call and let us know what other 7 recipes failed. Our recipes are tested and true to written. Betsy
  • star rating 01/29/2012
  • Audrey from Concord, NH
  • Just made these in a glass pan. The flavor is good, but after baking them for about 40 minutes (not 25), they are STILL gooey, and I'm not sure if they are cooked fully. I don't know if it's because I used a glass pan, or if maybe they will become less gooey once they cool. I would appreciate any advice.
    I am sorry they were a bit underdone. Using a glass pan will not cause them to under bake. In fact, in some cases, glass will speed up the baking process. It sound like they could have used another 5-6 minutes in the oven and also be sure you have an oven thermometer. A thermometer can help tremendously! You will know precisely what the oven temperature is before you load your items. Elisabeth
  • star rating 01/17/2012
  • karalsimpson from KAF Community
  • This was very easy to make and extremely tasty. I didn't have the maple flavoring but it still tasted plenty mapley. I would say it is more cake-like, but who cares? It tasted great! It was a hit at the office!
  • star rating 01/14/2012
  • Emiily's Mom from Indiana
  • This recipe was excellent. My 13 year old daughter made this from beginning to end. She did use the stovetop (not microwave) to melt butter/sugar. She also added a few drop of maple flavor to the glaze. We served ours warm with vanilla ice cream. These are nearly identical to the Applebee's Maple Blondie dessert.
  • star rating 01/09/2012
  • vermontgirl from KAF Community
  • Made this recipe without the extra maple flavor, nuts, topping... and I still give it 5 stars. OMG these tasted like pancakes with maple syrup on them, in a dense cakey form. SO good, will regularly makes these for sure.
  • star rating 07/25/2011
  • amyrterenzi from KAF Community
  • Love this recipe! I'm allergic to chocolate but an avid baker and am always on the lookout for chocolate free recipes, especially brownies/blondies! Have made these several times, but have never bothered with the glaze. These are super yummy on their own! Great with the maple extract. Making them right now with Grade B maple (left the extract out). Yummy! Great with the walnuts (or pecans) or without.
  • star rating 06/11/2011
  • hvbeckett from KAF Community
  • this is one that will be made over and over again. With or without the glaze they are heavenly. Great with your monrning coffee!!!! Real maple syrup is the key!!
  • star rating 05/30/2011
  • mommajozy from KAF Community
  • Very good flavor, but I was disappointed that they weren't chewy. A BROWNIE is a brownie..... not a cake. How can this recipe be made to be CHEWY- as a brownie? Otherwise I would recommend.
    I'm sorry that these didn't turn out as you had expected. They are supposed to have a chewy texture. If the batter was over-mixed once the eggs were added, then too much air may have been incorporated which would cause them to have a cake-like texture. Also, if there is too much flour in the batter, they may turn out more like a dry cake. Here is how we recommend measuring flour: http://www.kingarthurflour.com/recipe/measuring-flour.html I hope you will try this one again. ~Amy
  • star rating 03/09/2011
  • Chavivah from KAF Community
  • These have a very nice maple flavor. I wouldn't call them 'brownies' as they are more cake like, but all in all, I liked them. They were pretty easy to make; I did exclude the walnuts. They were a nice change from chocolate:)
1 23  All  

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