Maple syrup brownies

Maple syrup brownies

Well, the weather here is not behaving very much like spring, but the upside is that it’s still good baking weather.  😉  In trying to decide what to make for a potluck and clean out the refrigerator, I decided to give maple syrup brownies a shot.  I haven’t been very successful at working more maple syrup into my diet, so I thought this was the perfect opportunity.  🙂

I’d just started reading an article about how we eat too much sugar, so I reduced the sugar from the original recipe a bit.  And, as usual, I switched out half of the white flour with whole wheat and substituted olive oil for the butter.  They’re slightly sweet, slightly maple-y, and very tasty.

(And if you’re not a huge walnut fan, don’t let the walnuts deter you.  There isn’t an overwhelming walnut flavor!)


  • 2/3 cup brown sugar, packed
  • 1 cup olive oil
  • 2 eggs
  • 1 cup maple syrup
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 cup finely chopped/ground walnuts


  1. Grease a 9 x 13 inch baking dish and preheat the oven to 350°.
  2. Cream together the sugar and olive oil.
  3. Add the eggs and beat until combined.
  4. Stir in the maple syrup.
  5. Add the flour and baking powder and stir until well mixed.
  6. Stir in the walnuts.
  7. Pour into the greased baking dish and bake at 350° for 30-35 minutes until golden and done in the center.

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