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Brownies with White Chocolate and Maple Syrup Fondue

10 min
25 min
8
These brownies take on a decadent twist thanks to their soft, fudgy texture and the intensity of cocoa, balanced by melted chocolate and rich butter. Fresh out of the oven, they become even more irresistible when topped with a warm white‑chocolate–and‑maple‑syrup fondue, where the silky sweetness of white chocolate meets maple—the gold of Quebec. This warm, melting combination turns every square into pure comfort, perfect for sharing… or not.
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Ingredients
  • 125 ml (1/2 cup) chopped dark chocolate
  • 125 ml (1/2 cup) chopped milk chocolate
  • 150 ml (2/3 cup) melted unsalted butter
  • 2 whole eggs
  • 250 ml (1 cup) sugar
  • 125 ml (1/2 cup) sifted flour
  • 125 ml (1/2 cup) sifted cocoa powder
  • 1 tsp. baking powder
  • 17 ml (3/4 cup) white chocolate chips (or nuts)
Preparation
  1. Preheat the oven to 165 °C (325 °F).
  2. Butter an 8 × 8‑inch pan and line it with parchment paper.
  3. In a double boiler, melt the butter and chocolates.
  4. Whisk together the eggs and sugar.
  5. Add the flour, cocoa powder, and baking powder to the egg mixture.
  6. Add the melted butter‑chocolate mixture and stir until smooth.
  7. Fold in the white chocolate chips and pour the batter into the pan.
  8. Bake for 20 to 25 minutes, until the centre is set (insert a toothpick— it shouldn’t come out completely clean; a few chocolate traces are perfect).
  9. Let cool in the pan for 2 to 3 hours before serving.

Recipe Highlights:

1-REAL chocolate fondue made with ganache and 100% Canadian fresh cream.

2-A luxuriously smooth texture

White chocolate—made from cocoa butter, sugar, and milk—charms with its ivory colour and creamy texture. Blended with pure maple syrup, it becomes a warm, velvety Quebec‑style fondue that’s intensely sweet and comforting.

3-A stack of irresistibly decadent brownies

A soft, fudgy tower draped in white‑chocolate–and‑maple fondue becomes a milky, melt‑in‑your‑mouth treat that celebrates maple season in all its glory.