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Chocolate Salted Butterscotch Brownies

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Indulgent brownies topped with a rich salted butterscotch sauce, creating a perfect harmony of flavors.

Ingredients

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  • 95 g plain (all-purpose) flour (¾ cup / 3.3 oz)
  • ¼ teaspoon baking powder
  • 35 g Dutch processed cocoa (â…“ cup)
  • ¼ teaspoon salt
  • 100 g white granulated sugar (½ cup / 3.5 oz)
  • 100 g dark brown sugar (½ cup packed / 3.5 oz)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 113 g unsalted butter (½ cup / 1 stick / 4 oz)
  • 50 g dark (70% cocoa) chocolate (1.8 oz)
  • 100 g white granulated sugar (½ cup / 3.5 oz, for butterscotch)
  • 100 g dark brown sugar (½ cup packed / 3.5 oz, for butterscotch)
  • 2 tablespoons water (for butterscotch)
  • 1 tablespoon liquid glucose or light corn syrup (for butterscotch)
  • 85 g unsalted butter, chopped into cubes (3 oz / ¾ stick, for butterscotch)
  • â…“ cup thickened cream (for butterscotch)
  • 1 teaspoon sea salt flakes (for butterscotch)
  • 1 tablespoon vanilla extract (for butterscotch)
  • Extra sea salt flakes for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a square baking dish by greasing it lightly or lining with parchment paper.
  2. Combine the unsalted butter and dark chocolate in a medium saucepan over low heat until melted. Remove from heat and let cool.
  3. Whisk the white granulated sugar, dark brown sugar, and beaten eggs in a large bowl. Add the vanilla extract and mix well.
  4. Pour the cooled chocolate-butter mixture into the sugar-egg mixture and stir until combined.
  5. Sift together the flour, baking powder, cocoa powder, and salt. Gradually fold it into the wet mixture until just combined.
  6. Bake the brownie batter in the prepared dish for 25-30 minutes. Let cool before cutting.
  7. Combine white granulated sugar, dark brown sugar, and water in a saucepan for the butterscotch. Cook until the sugar dissolves and reaches a golden amber color.
  8. Add liquid glucose, butter cubes, thickened cream, sea salt flakes, and vanilla extract to the butterscotch mixture and stir until well combined.
  9. Drizzle the warm salted butterscotch sauce over the cooled brownies. Sprinkle with extra sea salt for decoration.

Notes

These brownies pair beautifully with vanilla ice cream or a cup of coffee. Store in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://cookingwithmayaa.com/chocolate-salted-butterscotch-brownies-recipe/

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