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