- 1/2 cup butter
- 1/3 cup light brown sugar
- 6 T maple syrup
- 2 eggs
- 1 cup self rising flour
- 1/2 cup chopped pecans
- 4 oz semisweet chocolate chips
- 1/4 cup unsalted butter
- 12 pecan halves
- wax paper
- 10 x 7 in rectangular cake pan
1. Preheat oven to 350°F. Grease and line the cake pan with wax paper.
2. Place the melted butter, sugar, 4 T maple syrup, eggs and flour in a bowl and beat for 1 minute until smooth.
3. Stir in the nuts and transfer to the prepared pan. Smooth the surface and bake for 30 minutes, until risen and firm to the touch. Remove from the oven, and cool in the pan for 10 minutes and transfer to a wire rack to cool.
4. Melt the chocolate chips, butter, and remaining syrup in a small pan over a low heat. Cool slightly.
5. Spread over the cooled cake with a spatula. Leave for 5 minutes to set.
Yield: 12 brownies
From The Ultimate Cake Decorator
Katie: These were really good! But we can’t figure out whey they are called brownies. They were more like blondies than brownies, and were really more like a cake than either blondies or brownies. We took these to an event, and they were a hit! None were left. They weren’t hard to make, and I was very pleased with how they looked.
After I had melted my chocolate, butter, and maple syrup in a double boiler and let it cool for about 20 minutes, it was still pretty runny. I poured the chocolate mixture onto the “cake” and it was thick enough not to fall off the sides. I left a little in the bottom of the pot, and then drizzled the remaining over the top with the spoon so that it made the surface not quite so smooth. You can see little ridges in the top picture, and that is what made them. In the cookbook they did this by spreading, but the only spreading I did was towards the edges to ensure that I didn’t make a mess with pouring!
Even though these were great, a bit hit, and easy to make, I don’t think we’d make them just for us. But I think they would be something unique to take to another event, get together, or party! They look so elegant!
Gray: These aren’t my favorite dessert ever because they are a little too rich and chocolatey. Apparently everyone else loved them. They are very elegant and tasted very good, and I would definitely make them for an event where you want to make an impact.