This just in! Do you know who else likes real maple syrup? Prince! No, not the guy with the upcoming wedding date from across the pond, but Minnesota’s pride and joy, Purple Rain Prince. Says Prince of the gallon of real maple syrup in his fridge, “People say U can’t tell the difference, but U know, it’s the real deal. It’s a cut above. It’s about 100 cuts above. This is the only thing that touches my waffles.”
Truer words have never been spoken, Prince.
And now, after nearly 20 days on an epic March Maple Madness journey I offer you a new way to enjoy your maple syrup – and it’s no April Fool’s joke. It does not make use of the other unique food stuffs in Prince’s fridge, but trust me, you’ll like them nonetheless. Come to think of it, you might like them because they don’t use the other stuff in his fridge.
Maple Butterscotch Brownies (adapted from King Arthur Flour)
1 c. all purpose flour
1/2 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking powder
6 Tbsp. unsalted butter
3/4 c. brown sugar
1/2 c. maple syrup
2 large eggs
1 c. butterscotch chips
Preheat the oven to 350°F. Grease a 8″ x 8″ pan.
Whisk together the flour, salt, and baking powder; set aside. Melt the butter and brown sugar together; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm. Stir in the eggs one at a time. Slowly stir the wet mixture into the dry ingredients. Fold in the butterscotch chips.
Pour the batter into the prepared pan, and bake for 35 – 40 minutes, just until the edges pull away from the sides of the pan and toothpick comes out of the center mostly clean (a little gooey is ok, but you don’t want the maple goodness dripping out of your brownie).