Maple Cream Brownie Dessert

Candy bars, maple cream topping and chocolate syrup? Brownie mix jump-starts dessert with these indulgent toppers. MORE+ LESS-

By Betty Crocker Kitchens

May 16, 2016

Brownie

box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs call for on brownie mix box

teaspoon maple flavor

bars (1.75 ounces each) chocolate-covered peanut and maple candy, coarsely chopped

1/4

cup chocolate sundae syrup or regular chocolate syrup

cups Cool Whip™ frozen whipped topping, thawed

teaspoons maple flavor

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1

Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with 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 cooling rack, about 1 hour.
2

Meanwhile, mix Maple Cream Frosting ingredients until well blended; refrigerate. Spread frosting over cooled brownies. Cover and refrigerate until serving.
3

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

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.