Back-seat Baking: Chocolate Maple Syrup Brownies

I got Sarge a slow-cooker for Christmas.  It was not used in the making of these brownies.  Recipe adapted from another found on the internet.


  • ½ stick unsalted butter
  • 1 large bar (100g) of dark chocolate (we used Green and Black’s 70% cocoa, because it’s tasty.)
  • 4 eggs
  • 1 pinch salt
  • 1 ½ cups brown sugar
  • 2 tablespoons maple syrup
  • 1 cup flour
  • 1 heaped teaspoon 100% cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch cinnamon powder
  • 2 teaspoons vanilla extract

Mix the butter and chocolate together in a pan at low heat, stir a bunch.  Set aside to cool once melted.

Pre-heat the oven to oven to 160°C.

Put the eggs into a mixing bowl, and beat.  This is the part I get Michael Jackson’s Beat It running through my head.

Mix the salt, sugar, maple syrup, flour, cocoa powder, baking powder and cinnamon in, whisk until mixed, then mix some more.  And then mix in the butter/chocolate and vanilla.  Chopped nuts could be added, but I am a brownie purist.

Pour the thoroughly mixed mixture into a greased baking tray, and then another when you discover the first one’s not big enough. Put that one the oven for approx 45 minutes, with optional white sugar at the top, which should melt into a glaze.

Photographic evidence:

As taste-tester and reporter, I must say that this has been the most successful Back-seat Baking experiment yet!  They actually look like brownies!


6 thoughts on “Back-seat Baking: Chocolate Maple Syrup Brownies

    1. The syrup was the twisted part, Sarge’s idea! The chocolate cuts the sweetness of the syrup, and the syrup cuts the chocolate! Really works!

      Shall we make a batch and send them to you? 😉

    1. That’s the funny part, he went out for the second pan in the middle of proceedings. A 9in x 9in cake pan! Which was, we found out later, exactly what the recipe called for! 🙂

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