We’re always looking for something sweet after dinner and lately the pickins have been a little slim. I have a tendency to give away part or all of the desserts I make because we usually can’t eat the entire dessert before it goes stale or becomes another shade of ookie.
I was browsing the cookbook shelf (shelves….) and pulled out Taste of Homes’s Complete Guide to Baking from 2004. I was looking for something that had simple ingredients already in the cabinet and these brownies jumped out at me. They’re easy to throw together and bake up nicely into a moist, lightly sweet, wonderfully maple-flavored bar.
I slightly altered the recipe and used pecans on top instead of walnuts in the batter. I think pecans and maple just go together and I was right on this combination. Plus, Bret can pick the pecan off the top if he wants to.
I love anything with maple flavoring and this is chuck full of it. It’s one of those bars that I keep going back to and sneaking a bit here and there. I can always blame it on the dog, I guess.
We’ll be finishing these for sure and not be giving any away, this time at least. Bret thinks they need frosting, but he thinks everything except barbecue needs frosting. Don’t let the simplicity of these bars fool you – they are packed with flavor and are wonderful.
- 1 1/4 C packed brown sugar
- 1/2 C melted butter
- 1 1/2 tsp maple flavoring
- 2 eggs
- 1 1/2 C all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 20 pecan halves
Preheat oven to 350 degrees. Prepare an 8 or 9" square pan with parchment paper (or spray with Pam).
In a bowl, combine the brown sugar, butter and maple flavoring. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add slowly into the egg mixture and mix.
Pour the mixture into the prepared pan and place the pecan halves in rows on top of the batter, pressing lightly so they won't fall off. Bake bars at 350 degrees for 27-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into 16 - 20 bars.
Tips and Stuff:
The original recipe added 1 cup of chopped walnuts to the batter. That would be fine, although I think pecans go better with the maple flavor.
You can dust powdered sugar over the top if you want them to look prettier.