- 2 cups maple sugar
- 1 cup unsalted butter
- 1 tablespoon maple syrup
- 4 eggs
- 10 ounces bittersweet or unsweetened chocolate
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Powdered sugar for garnish (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking pan with parchment paper, or generously grease with vegetable oil.
- With an electric mixer set on low speed, cream together maple sugar, butter, and maple syrup, and then beat on high for at least 5 minutes. Beat in eggs, 1 at a time.
- Carefully melt chocolate in a double boiler set over low heat until smooth, being careful not to scorch it. Stir melted chocolate and vanilla into butter mixture. Stir in flour and salt, and then beat on medium speed for about 5 minutes.
- Turn batter into the prepared pan, and smooth top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Garnish with a sprinkling of powdered sugar, if desired, and cool in the pan on a wire rack before cutting and serving.
Fudgy and dark, these intensely rich brownies are a terrific indulgence, and they come together quickly. If your maple sugar is coarse, you can grind it until it’s fine using a spice grinder or a food processor fitted with a steel blade.
Excerpted from Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielsen (University of Minnesota Press). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Reprinted by permission of the University of Minnesota Press.