Brownies, but make them FALL brownies. Yes, it's possible for brownies to be even more delicious! These fudgy maple brownies are such a delicious combination of flavors. The dark, rich flavor of the chocolate, meets with the sweet, caramel vanilla flavor of maple in beautifully delicious way. These flavors complement and contrast each other so perfectly, making these brownies completely irresistible.
My first taste of chocolate and maple was a perfectly crafted piece of Victoria Cream candy in Vancouver, Canada. It was an absolute revelation that I still think of many, many years later. While these fudgy maple brownies aren't the same as enjoying a truly decadent maple Victoria cream, it makes for a truly delicious and memorable brownie!
In a few words, these brownies are:
- Fudge like
- Filled with chocolate and maple flavor.
- This develops more over time
- Smooth and almost creamy.
- Are impossible to stop at just one piece!
- I highly advise small pieces because you will not be able to stop at just one!
What ingredients do I need to make these fall treats?
- Good quality dark chocolate
- maple sugar would be amazing in this!
- Pure maple syrup
- Espresso powder
- Dutch process cocoa powder
- All purpose flour
- Pecans or walnuts (if desired)
From these ingredients you will make the maple brownies and the chocolate maple frosting. While the frosting is optional, as the brownies are delicious without, it is recommended! Make sure to check out my Maple Frosted Maple Donuts for another maple baked treat!
Do I need any special baking tools to make these brownies?
- 8x8 (22cm) aluminum pan
- The baking times are written for this type of pan.
- A ceramic or glass pan will alter the baking times slightly.
- Parchment paper to line the pan
- Small pot with a larger bowl to create a double boiler. This is to evenly melt and combine the chocolate and butter.
- Stand mixer with paddle attachment or electric hand mixer with beater to make the brownies.
- This recipe can also be made by hand if needed.
- Small microwaveable bowl for making the frosting.
Does it matter what kind of chocolate I use?
The only thing that matters here is the quality. My favorite brands for chocolate, in order of availability:
- Guittard, 64, 70% chocolate bars
- Ghirardelli, 60, 70% chocolate bars
- Valrhona chocolate, 66% chocolate bars
Tips and tricks for the best fudgy maple brownies:
- Read through the recipe before starting.
- Use room temperature ingredients.
- Use quality ingredients you like. With just a handful of ingredients making up the brownies, quality shows through.
- Baking the brownies:
- Look for the signs the brownie is done more than the time listed in the recipe.
- Start checking on the early side of the range.
- Check back every 5 minutes until the edges are set and the center is slightly under baked. The brownies will finish setting while cooling in the hot pan
- Frosting the brownies:
- Wait for the brownies to completely cool before frosting.
- Evenly drizzle the frosting on the brownies.
- Spread the frosting across the brownies.
- Freeze the brownies to set the frosting.
- Cutting the brownies:
- These are very fudgy brownies.
- They need to be chilled to fully set before slicing.
- Use a long knife to slice across the entire brownie if possible. Wipe with a paper towel in-between cuts for the cleanest cut.
- Storing the brownies:
- It’s best to keep the brownies in an airtight container in the fridge or freezer.
more brownie recipes to try!
- Almond Flour Brownies
- Brownies with Cream Cheese Frosting
- No bake brownies (vegan)
- Blackberry swirl cheesecake brownies
- Citrus olive oil brownies
- Triple chocolate lavender brownies
- Salted tahini swirl olive oil brownies
- Guinness brownies with frosting
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fudgy maple brownies
- small or medium pot with heat proof bowl (for double boiler)
- 8X8 (22cm) metal pan
- parchment paper
- stand mixer with paddle attachment or electric hand mixer with beaters
- small heat safe bowl to make frosting
fudgy maple brownies
- 4 oz. (113g) 65% or higher dark chocolate, roughly chopped
- 10 tbsp (145g) unsalted butter, evenly cubed
- ¾ c (150g) granulated sugar
- ½ c (118ml) pure maple syrup
- ½ tsp salt
- 1 tbsp espresso powder
- ⅔ c (55g) dutch process cocoa powder
- 2 (106-114g) large eggs, room temperature
- ¾ c (90g) all purpose flour
- ⅔ c (75g) chopped pecans or walnuts, optional
chocolate maple frosting
- 2 oz. (57g) 65% or higher dark chocolate, melted
- 2 tbsp dutch process cocoa powder
- 2 tbsp (30ml) pure maple syrup
- 1-2 tbsp (15-30ml) room temperature milk, as needed
fudgy maple brownies
- Preheat the oven to 325 F (165 C). Move the middle rack to the lower third of the oven.
- Line a 8x8" (22cm) pan with parchment paper along the bottom and two sides, creating a slight overhang on the two sides. This makes removing the brownies from the pan easier.
- Place a small or medium pot filled with about 1" of water on the stove. Heat over medium heat to a gentle boil. Place a heat safe bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
- Place the chopped chocolate and butter into the heat safe bowl. Over medium high heat, allow the chocolate and butter begin to melt. Once each has started melting, stir to ensure even melting.
- When the chocolate and butter mixture started melting, pour in the sugar, maple syrup and salt. Stir well to fully combine the ingredients. Continue stirring frequently to ensure all ingredients are melting evenly and are well combined.
- Once the sweetened chocolate/butter mixture has fully melted, remove the bowl from the heat. Immediately, stir in the cocoa powder and espresso powder until well combined. Cool the mixture until warm, but not hot to the touch, about 10 minutes.
- Pour the cooled mixture into the bowl of a stand mixer with paddle attachment. On low, beat in one egg at a time, waiting about 20-30 seconds before adding the next.
- Scrape the sides and bottom of the bowl. Beat on medium low for an additional 30-60 seconds. The batter should be shiny and somewhat thick.
- Sift in the flour. Beat on low to incorporate. Scrape the sides and bottom of the bowl as needed.
- Beat on medium-low for an additional 1-2 minutes. The brownie batter should pull slightly away from the sides of the bowl. If the paddle is lifted, a ribbon of brownie batter should fold down into the batter.
- If adding chopped nuts to the brownie batter, fold them in now.
- Evenly pour/scoop the brownie batter into the prepared pan.
- Bake at 325 F (165 C) in the lower third of the oven for 25- 40 minutes. The brownie is baked when the edges are set and slightly pulling away from the edges of the pan. The center will still be slightly underbaked. A toothpick inserted into the center will yield some moist crumbs.
- Cool the brownie in the pan on a cooling rack for 30-45 minutes or until room temperature. Once the brownies are completely cooled, pour on the chocolate maple frosting.
chocolate maple frosting
- In a small bowl, whisk together the melted chocolate with the cocoa powder, maple syrup and 1 tablespoon milk. If needed, add 1-3 tsp. more milk until a pourable consistency is achieved.
- Pour on top of the cooled brownies. Spread the frosting across the brownies.
- Freeze the brownies in the freezer for 20-30 minutes to fully set the frosting.
- Using the overhangs, remove the chilled and frosted brownies from the pan. Slice and enjoy!