Since there were several that wanted recipes I figured this would be the easiest way to share them!  I found these online although I forgot to write down the web addresses. 

The first recipe I tried was the Blondie Brownies with Maple Brown Sugar Sauce - It was AWESOME!!  I also made some Homemade Vanilla Bean Ice Cream to go with it which topped it off perfectly!

Blondie Brownies

1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
3/8 cup maple syrup
1/4 cup brown sugar
8 ounces cream cheese softened
1/2 teaspoon maple extract

Directions:
Sift together sifted flour, baking powder, baking soda and salt.  Add chopped nuts.  Mix well and set aside.

Melt butter.  Add brown sugar and mix well.  Add egg and vanilla extract and blend well.  Add flour mixture a little at a time, mixing well.  Stir in white chocolate chips.  Spread into a 9" square pan.  Bake at 350 degrees F for 20-25 minutes or until tester insterted in center comes out clean or with slightly fudgy looking crumbs.

Combine syrup and butter, cook over low heat until butter is melted.  Stir in brown sugar until dissolved.  Remove from heat and beat in cream cheese and maple extract until smooth.  Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency.

Serve sauce over warm brownies topped with vanilla ice cream.

Philadelphia Style Vanilla Ice Cream
From The Perfect Scoop by David Lebovitz

2 c. Heavy Cream
1 c. whole milk
3/4 c. sugar
pinch of salt
1 vanilla bean, split and scraped
3/4 teaspoon vanilla extract

Pour 1 c. cream into med. saucepan add sugar and salt.  Scrape seeds from bean into saucepan and add the pod to the pot.  Warm over med. heat stirring until sugar is dissolved.  Remove from heat and add remaining milk, cream and vanilla extract.  Chill mixture in fridge thoroughly.  Remove vanilla pod before churning.

To freeze ice cream if you don't have an ice cream freezer:

1.  Prepare custard as directed including chill time
2.  Remove custard from fridge and stir with rubber spatula cover with air tight seal lid or plastic wrap and place in freezer for 2 hours.
3. Remove and beat with hand mixer; cover and freeze 2 more hours.
4.  Remove and beat with hand mixer; should be thick but too soft to scoop.  If not thick enough return and freeze.  Beat again.  Stir in any add ins.  Do not beat with mixer after add ins.
5.  Pour into plastic airtight freezer container leaving 1/2" space at top and freeze until firm.

Hope you enjoy!!
Tasha