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Raspberry & Maple Walnut Brownies
Prep: 20 minutes
Cook: 40 minutes
Servings: 16
A Taste of True North Comfort
We're leaning into pure Canadian comfort with this delightful brownie recipe. Rich, cakey-yet-fudgy chocolate brownies are infused with the warmth of pure maple syrup, studded with crunchy toasted walnuts, and brightened by the tart burst of fresh raspberries. It’s a symphony of textures and flavours that feels like a hug in a square.
Materials
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup pure Canadian maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup walnuts, toasted and chopped
- 1 cup fresh raspberries
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and maple syrup until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the toasted walnuts and about half of the fresh raspberries.
Cooking
- Pour the batter into the prepared pan and spread evenly.
- Dot the top of the batter with the remaining raspberries, pressing them down lightly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
- Let the brownies cool in the pan on a wire rack for at least 30 minutes before slicing.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.