Back when the Mormon Wine Snobs were known as Brother and Sister Young, living in Issaquah Washington and running internet businesses, we frequented an amazing cafe in Gilman Village called Sweet Addition. Their salads, sandwiches and baked goods were some of our favorites to this day. Unfortunately, one day their restaurant closed down without explanation after being open for 20 years and we were crushed!
One day, while visiting a farmer’s market, we met the owner of Sweet Addition selling dried pasta and goodies at a stand. She explained to us that the landlord kicked them out after 20 years, and that she was not planning on finding another location to reopen. We told her how much we missed their cafe and especially their Maple Fudge Brownies! I asked for the recipe and she said “I think I have one more cookbook in the car…” The food Gods smiled upon us that day and around 6 times a year, the kids beg for these brownies. Last night, we popped a bottle of Whetstone Syrah and made a batch to share with you on the blog. (recipe at the end)
Ok first, you must open a bottle of full-bodied red wine when making these brownies, just because that’s the right thing to do. And if you can, open a 2014 Whetstone Syrah Phoenix Ranch and let it decant for a couple of hours to let the delicious black and blue fruit come forward.
After that, get your ingredients out and get cooking! (recipe at bottom) A few things to keep in mind. These cook very quickly, like 15 minutes quickly. The recipe calls for almost double that time but make sure you are constantly checking the brownies in the oven. You want to have a toothpick have wet crumbles attached to them so they stay moist. Truth be told, I forgot to set a timer last night and overcooked these by about 5 minutes.
Another thing to make sure not to do is over-beat the frosting as it will start to get a bit grainy and the butter will surface to the top. This is tricky because you melt the cream, maple syrup and butter together to add to the other ingredients, so you will want to beat the frosting until it cools. Be a bit careful with that and only beat it for a few minutes to get a creamy consistency. Also, wait until the brownies are cool before starting your frosting as you want to be able to frost the cake as soon as the frosting is ready to go.
Good luck and please let us know what you think after you make a batch!Print
Sweet Addition’s Maple Fudge Brownies Recipe
A beautiful, rich, fudgy, mapley, batch of goodness. These will taste more like a rich sheet cake rather than a dense brownie. But we do some additions to the frosting recipe to give it a lot of weight and richness.
- Prep Time: 30
- Cook Time: 20
- Total Time: 60
- Yield: 30
- Category: Desserts
For the Brownies:
- 1 lbs of unsalted butter
- 2 cups of water
- 1/2 cup unsweetened cocoa powder (we use Hershey’s)
- 3 cups brown sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla
- 4 cups cake flour
- 2 tsp baking soda
- 1 tsp salt
For the Frosting:
- 1 lbs butter
- 2/3 heavy cream
- 2/3 c. maple syrup
- 3/4 c. cocoa powder
- 10 c. powdered sugar
- 1/2 cups toasted walnuts (if you want to top the brownies!)
Preheat oven to 350.
In a large saucepan heat the butter and water together just till melted. In a mixer, beat together the sugar, sour cream, eggs, vanilla together till blended. In a separate whisk together the flour, baking soda, salt and cocoa powder. Add the dry ingredients to the sour cream mixture and beat until blended. Add the melted butter/water mixture and blend together but don’t overmix it. Use a spatula to make sure that everything is off the sides and bottom of the bowl before pouring it into the pan.
Use a 15 X 10 X 1 jelly roll plan sprayed with non-stick spray. Pour the batter into the pan and bake for 15-20 min. Check this and see if a toothpick comes out with some moist crumbs. The top should be solid and dry. But do not overbake!
For the frosting, in a large pan melt the butter, cream and maple syrup together just until the butter is melted. In a large mixing bowl or stand mixer, mix together the powdered sugar and cocoa powder. Add the wet ingredients and blend until smooth and slightly cool. Don’t overbeat as it will get too thick and the butter will start to separate. Spread the frosting on the cooled brownies and top with toasted walnuts if desired!
Keywords: brownies, maple syrup, fudge, sheet cake,