Maple Walnut Brownies

star rating (28) rate this recipe »
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Maple Walnut Brownies

star rating (28) 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
1/2 cup maple Flav-R-Bites®, optional
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 Flav-R-Bites and 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 01/16/2015
  • bakeraunt from KAF Community
  • I make this recipe without the Flavor Bites. I also substitute in 1/4 C whole wheat pastry flour and add 2 Tbs. of powdered milk (trying to give them some nutritional value). The first time I made these, I found that the glaze is too thin. This time, I reduced the milk to 2 tsp., and that worked perfectly. Yes, they are more of a cake-like bar, but oh are they ever good.
  • star rating 04/20/2013
  • Erin from Maryland
  • These brownies were awesome. I find most dessert recipes to be too sweet so i cut the maple syrup to half a cup. It was still sweet enough. I also find that maple syrup doesnt contribute a powerful maple flavor to baked goods, so i added 1 1/2 tsp of maple extract.
  • star rating 03/22/2013
  • Barbara from Memphis, TN
  • Definitely cake-like, not brownie. I used the recipe on the Maple-r-Bites bag & it calls for 1 tsp of salt, rather than the 3/4 tsp online. It was WAY too salty. I should have known better, as 1 tsp sounded like too much at the time; even 3/4 tsp sounds like too much to me. I thought the maple flavor of the cake (without the glaze) was good, but not great; and I was expecting brownie texture, not cake texture. For those reasons, only an average rating. Recommend recipe only with alterations.
  • star rating 11/21/2012
  • ChemLabLady from KAF Community
  • I love the maple flavor of these. They are good with or without the glaze. The recipe makes a lot of glaze and it's very sweet. There's plenty if you just make half. When I use the glaze, I sprinkle small walnut pieces on it. I use the grade B maple syrup, and make them in my USA pan.
  • star rating 05/26/2012
  • crystaltune from KAF Community
  • This was a perfect recipe, yielding a very tasty, easy, and quick assembly. I have the best luck with most brownie recipes, chocolate or otherwise, if I bake them in an aluminum pan. They were evenly done, perfect. I didn't change a thing!
  • 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.
1 23  All