Brownie maple pecan cake a delicious sweet bliss. The brownie has a crunch, the maple melts on your tongue and the nutty flavor of pecan lights the recipe completely.
Well I’ve blogged less for a few days, but that’s because I’m now working on other projects besides blogging. Like:
In our family business we developed an awfully nice and new product: ROUND photo. A photo that is printed on a ROUND photo instead of a square. Modern and yet very natural. And you can print it on a gloss white and concrete basis. Small example:
ROUND picture various formats
Quite cool anyway. Now a lot of work had to be done, but since today our online ordering module is ready (check the website: http://www.rondfoto.nl for more examples). I myself now have my own ROUND with a picture of my frozen yogurt (I will soon put it online) and am very happy with it.
Brownie Recipe maple pecan cake
Maple pecan brownie cake
- 200 grams of flour;
- 2 teaspoons baking powder;
- 1 teaspoon salt;
- 175 grams of butter;
- 350 grams of brown sugar;
- 2 eggs (L);
- 1 teaspoon vanilla extract.
- 200g salted pecans;
- 100 mL maple syrup;
- 80 mL cream;
- 2 tablespoons butter.
Preheat the oven to 180 degrees Celsius. Grab a quiche elongated shape of 35 x 13 cm and place a baking sheet at the bottom. Mix the dry ingredients in a bowl: flour, baking powder and salt.
Then the butter and let it cool slightly. Pour the melted butter into a bowl and mix the sugar while you mix. Keep mixing for 3 minutes and then add 1 by 1 the eggs and at last the vanilla extract. When everything is mixed well, add the contents of the bowl with dry ingredients tablespoon by tablespoon while mixing.
Spoon the batter into the tin and bake for 30 minutes in the preheated oven. Allow to cool to room temperature.
Add the maple syrup in a saucepan and bring to a boil. Reduce heat to low and let caramelize for 15 minutes. Then carefully add the butter and finally the cream. Toss the pecans into the syrup and cover them completely with the syrup.
Put the nuts on top of the brownie and pour the remaining syrup over the pecans. Let everything cool for at least an hour in the refrigerator before serving.