3/4 c. brown sugar
1/4 c. unsalted butter
1/3 c. maple syrup
1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs (room temp, lightly beaten)
3/4 tsp. vanilla
6 oz. bittersweet chocolate (or chocolate chips)
3/4 c. coarsely chopped pecans
Directions:
A sweet but hearty bar cookie.
Yield: 16 squares
Preheat oven to 350°F. Lightly butter a 9x9 baking pan. Line the bottom with waxed paper and spray the paper with nonstick and dust with flour.
In a heavy pan over low heat, melt brown sugar, butter, and maple syrup. Stir constantly until all is melted and bubbly. Pour into a large bowl and let stand 15 min. or until cooled.
In a small bowl, sift together dry ingredients: flour, baking powder, and salt. Whisk eggs into the maple syrup mixture until well blended. Add vanilla.
Add dry ingredients to egg-syrup mixture and stir until just smooth. Fold in 1/2 c. chocolate and 1/2 c. pecans. Spread into prepared pans. Top with remaining chocolate and nuts.
Bake at 350°F for 18-25 min., until a toothpick comes out slightly crumbed (and not gooey). Do not overbake. Cool 10 min. in pan, then invert and remove from pan. Peel off wax paper and flip back onto its bottom. Cool completely. Cut into 16 squares.
Submitted by Gretchen Grant Contributed on: and modified on Saturday March 29th, 2008
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