Description
These fudge-like brownies marry deep cocoa richness with sweet maple syrup and a hint of cinnamon, emerging from the oven with a crackly top and a moist, velvety center.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup pure maple syrup
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a medium saucepan over low heat, then remove from heat and stir in the maple syrup and granulated sugar until combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth.
- In a separate bowl, sift together the flour, cocoa powder, ground cinnamon, and salt.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting into squares.
Notes
- You can substitute dark brown sugar for granulated sugar to deepen the flavor.
- Sift the cocoa powder and flour mixture to prevent lumps in the batter.
- Allow the brownies to cool fully for clean, neat slices.
- Store the brownies in an airtight container at room temperature for up to 3 days.