Ingredients:

  • 325g all-purpose flour
  • 150g granulated sugar
  • 2 tsp baking powder
  • 0.75 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup full-fat sour cream
  • 2 large eggs
  • 4 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 240g powdered sugar, sifted
  • 0.25 cup pure maple syrup
  • 0.5 tsp maple extract
  • 2.5 tbsp heavy cream
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your pan with parchment.
  2. Whisk the 325g flour, 150g sugar, baking powder, nutmeg, and salt. Note: Smell the nutmeg bloom as it hits the flour.
  3. Mix the 1 cup sour cream, eggs, 4 tbsp melted butter, and vanilla in a separate bowl.
  4. Combine the wet and dry until just mixed. Do not overwork the dough until smooth.
  5. Spread the batter into the pan evenly using an offset spatula.
  6. Bake for 20 minutes until the edges are golden and the center springs back.
  7. Whisk the 240g powdered sugar, maple syrup, extract, heavy cream, and 1 tbsp butter. Note: The glaze should be thick enough to coat a spoon.
  8. Cool the bars in the pan for 10 minutes before lifting them onto a wire rack.
  9. Pour the glaze over the slightly warm bars, letting it run down the sides.
  10. Let the glaze set for 15 minutes until the surface looks matte and firm.