Maple, pecan and white chocolate traybake
Can you feel the seasons changing? I’m ready for the fall flavours now that the September heatwave in England has gone and the weather is starting to cool 🍂 This traybake gave me the perfect reason to bring out the litre of maple syrup that my dad sent with me with during my last visit to the US. Toasted pecans, sweet white chocolate, and caramel flavour coming from the maple syrup and dark brown sugar – what’s not to like? This recipe is easily adjusted for either a gooey brownie-like consistency or cake-like by just adding a few extra minutes in the oven. Enjoy 🍁
Ingredients
For the traybake
- 170 grams unsalted butter, melted
- 215 grams dark brown sugar
- 2 large eggs
- 140 ml maple syrup
- 1 tsp vanilla bean paste or extract
- 140 grams self rising flour
- 140 grams plain flour
- 1 tsp salt
- 100 grams toasted pecans, chopped (if you can’t find them pre-toasted then you can do this yourself in an oven or on the hob)
- 100 grams chopped white chocolate or white chocolate chips
For the maple drizzle
- 28 grams unsalted butter, melted
- 60 grams icing sugar
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste or extract
Instructions
- Preheat oven to 190c/170 fan and line a 9 inch square baking tin with parchment.
- Beat the butter and sugar until combined.
- Add in the eggs, maple syrup, and vanilla.
- Stir in the flour and salt until just combined before folding in the toasted pecans and white chocolate.
- Pour the mixture evenly into your lined tin and bake for about 30 mins for a slightly gooey consistency or add an extra 5 mins for more cake-like.
- While the mixture is baking, whisk together your icing ingredients in a small bowl.
- Set aside your bake to cool slightly before drizzling with the maple icing. You can eat these slightly warm, or let cool completely for the easiest cutting.