Maple Walnut Brownies
From King Arthur Flour catalog, Late Fall 2007
"Chewy, moist and with assertive-yet-smooth, maple flavor, these brownies are a great change from chocolate." - King Arthur catalog quote
1 1/4 cups King Arthur Unbleached All-Purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
6 Tablespoons unsalted butter
3/4 cup brown sugar
1/3 cup maple syrup
2 large eggs
1/2 teaspoon maple flavor
3/4 cup chopped walnuts
1 cup glazing sugar (powdered sugar)
2 Tablespoons maple syrup
1 - 2 Tablespoons milk or cream
Preheat the oven to 350º F.
Lightly grease an 8 inch square baking 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 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.
Yields sixteen 2 inch brownies.
For the glaze:
Whisk together sugar, syrup and milk or cream until smooth.
Add more liquid if necessary, to make a pourable glaze.
Drizzle glaze over brownies.
Posted by GourmetGal
For the bars, I prefer a stronger maple taste, so I think I would use a full teaspoon of maple flavoring next time.
Also, I made half the amounts for the glaze and it almost covered the whole pan of brownies. The full recipe would make a thick icing on the brownies, which I feel is not necessary. Next time, I would only use 1/4 the amount, in order to get the drizzle effect I desire.
I made "Triple Maple Treat" (my moniker for the dessert I invented) for Gourmet Club, using these brownies. First I made a drizzle of butterscotch (caramel) sauce on a dessert plate. On this, I placed a molded "cupcake" shape of Maple Mousse with a half walnut on top, three strips of the brownies, sliced thin, and 2 golf-ball- sized scoops of maple walnut ice cream.
It was a huge hit.