Best White Maple Brownies Recipes
MAPLE BUTTERSCOTCH BROWNIES
Generally, I'll make a double recipe of these brownies-they go so fast no matter where I take them! I've baked them for family dinners and church suppers, and never had any left over. They're very easy besides plus both keep and freeze well. I've been cooking since I was 10. My husband is retired, and we have four grown children.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 brownies.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 98mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE BROWNIES
Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 172 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 86mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE BROWNIES
Easily made brownies from a cake mix!
Provided by Colleen
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in the butterscotch chips. Spread the dough evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies pull away form the edge of the pan slightly. Cool in the pan on a wire rack then cut into bars.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 15.5 g, Cholesterol 5.3 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.5 g, Sodium 102.6 mg, Sugar 12.2 g
PURE MAPLE BROWNIES
Make and share this Pure Maple Brownies recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 40m
Yield 15 Brownies
Number Of Ingredients 7
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).
FUDGY MAPLE BROWNIES
these fudgy maple brownies are a perfect blend of rich fudge like chocolate and sweet maple syrup. they're topped with a sweet, decadent chocolate maple frosting.
Provided by Megan
Categories Celebrations Dessert
Time 1h55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 F (165 C). Move the middle rack to the lower third of the oven.
- Line a 8x8" (22cm) pan with parchment paper along the bottom and two sides, creating a slight overhang on the two sides. This makes removing the brownies from the pan easier.
- Place a small or medium pot filled with about 1" of water on the stove. Heat over medium heat to a gentle boil. Place a heat safe bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
- Place the chopped chocolate and butter into the heat safe bowl. Over medium high heat, allow the chocolate and butter begin to melt. Once each has started melting, stir to ensure even melting.
- When the chocolate and butter mixture started melting, pour in the sugar, maple syrup and salt. Stir well to fully combine the ingredients. Continue stirring frequently to ensure all ingredients are melting evenly and are well combined.
- Once the sweetened chocolate/butter mixture has fully melted, remove the bowl from the heat. Immediately, stir in the cocoa powder and espresso powder until well combined. Cool the mixture until warm, but not hot to the touch, about 10 minutes.
- Pour the cooled mixture into the bowl of a stand mixer with paddle attachment. On low, beat in one egg at a time, waiting about 20-30 seconds before adding the next.
- Scrape the sides and bottom of the bowl. Beat on medium low for an additional 30-60 seconds. The batter should be shiny and somewhat thick.
- Sift in the flour. Beat on low to incorporate. Scrape the sides and bottom of the bowl as needed.
- Beat on medium-low for an additional 1-2 minutes. The brownie batter should pull slightly away from the sides of the bowl. If the paddle is lifted, a ribbon of brownie batter should fold down into the batter.
- If adding chopped nuts to the brownie batter, fold them in now.
- Evenly pour/scoop the brownie batter into the prepared pan.
- Bake at 325 F (165 C) in the lower third of the oven for 25- 40 minutes. The brownie is baked when the edges are set and slightly pulling away from the edges of the pan. The center will still be slightly underbaked. A toothpick inserted into the center will yield some moist crumbs.
- Cool the brownie in the pan on a cooling rack for 30-45 minutes or until room temperature. Once the brownies are completely cooled, pour on the chocolate maple frosting.
- In a small bowl, whisk together the melted chocolate with the cocoa powder, maple syrup and 1 tbsp milk. If needed, add 1-3 tsp. more milk until a pourable consistency is achieved.
- Pour on top of the cooled brownies. Spread the frosting across the brownies.
- Freeze the brownies in the freezer for 20-30 minutes to fully set the frosting.
- Using the overhangs, remove the chilled and frosted brownies from the pan. Slice and enjoy!
MAPLE BROWNIES
My daughter bought me some vintage cookbooks and I love looking through them for new and unusual recipes as well as treasured favorites. This recipe came from the Better Homes and Gardens Heritage Cookbook, printed in 1978. It's a wonderful book full of history and stories as well as great recipes! These delicious brownies are rich with the added flavor of maple syrup!
Provided by loof751
Categories Bar Cookie
Time 45m
Yield 24 brownies, 12 serving(s)
Number Of Ingredients 11
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.
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