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Maple Sugar Brownie Torte

Maple Sugar Brownie Torte

Cheryl Wixson
Servings 16


  • 6 egg yolks
  • 1 - cup MAINE maple syrup
  • 1 - tablespoon vanilla extract
  • 3 cups sifted cake flour
  • 1 ½ cups brown sugar
  • 4 teaspoons baking powder
  • 12 tablespoons unsalted butter at room temperature


  • Assemble ingredients and tools.  Preheat the oven to 350 degrees.
  • Grease and flour two 8” cake pans.
  • In a medium bowl or 2 - cup measure; combine the egg yolks, maple syrup and vanilla extract.
  • Sift the cake flour and baking powder into the bowl of your electric mixer. Add the brown sugar and using the whisk, mix together the dry ingredients. Add the soft butter. Increase the speed to medium and beat until well blended and creamed, 1 - 2 minutes.
  • Add the egg mixture in 3 batches, beating at high speed for 30 seconds each time. Spoon the batter into the prepared pans.
  • Bake until a toothpick inserted into the cake comes out clean, about 30 - 40 minutes, depending upon the size of your pan. The top of the cake will rise and then fall, but this is normal. Cool the torte on a wire rack for 10 minutes, then remove from pan and finish cooling.
  • Dust the top with powdered sugar. Or top with Maple Whipped Cream Each cake serves 8. Flavor tastes best the second day made.


Nutritional analysis per serving:  234 calories, 3 grams protein, 37 grams carbohydrates, 8 grams fat (0 grams trans fat), 81 mg. sodium, 1 gram fiber