Maple Cream Brownie Dessert

Candy bars, maple cream topping and chocolate syrup combine with a brownie mix that jump start this dessert with these indulgent toppers.


12 servings

Brownie Ingredients

1 (1 pound 2.3 ounce) box fudge brownie mix (e.g. Betty Crocker®)
water, vegetable oil and eggs call for on brownie mix box
1 teaspoon maple flavor
4 (1.4 ounce) bars milk chocolate-covered English toffee candy, coarsely chopped
1/4 cup chocolate sundae syrup or regular chocolate syrup

Maple Cream Frosting Ingredients

2 cups frozen (thawed) whipped topping
2 teaspoons maple flavor


Preheat the oven to 350°F (177°C). Grease bottom only of a 13 x 9-inch baking pan with butter, shortening or cooking spray.

Make brownie mix as directed on box, using water, oil and eggs and adding 1 teaspoon maple flavor. Spread batter in pan. Bake as directed on box. Cool completely in pan on wire cooling rack for 1 hour.

Meanwhile, mix Maple Cream Frosting ingredients until well blended; refrigerate. Spread frosting over cooled brownies. Cover and refrigerate until serving.

Cut dessert into 4 rows by 3 rows. Sprinkle each serving with chopped candy bars; drizzle with syrup.

Estimated Time

Preparation Time: 15 minutes
Cool Time: 1 hour
Total Time: 1 hour 45 minutes

Additional Information

Chocolate sundae syrup is slightly thicker than regular chocolate syrup, so it clings better to the top of the brownies. Look for it in your supermarket next to the other ice-cream toppings. If sundae syrup is unavailable, the regular variety will work just fine.

Another fun garnish for these maple-flavored squares are the little maple sugar candies shaped like maple leaves. Look for them in specialty candy shops.

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.


Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 420 (Calories from Fat 190), Total Fat 21 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 40 mg; Sodium 210 mg; Total Carbohydrate 52 g (Dietary Fiber 2 g, Sugars 38 g), Protein 3 g; Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 4 Fat; Carbohydrate Choices: 3 1/2

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