Chocolate Salted Butterscotch Brownies
Indulge in the rich flavors of chocolate and butterscotch enveloped in a chewy, fudgy brownie, perfect for cozy nights or festive gatherings.
Ingredients
Brownie Base
- 95 g plain (all-purpose) flour (¾ cup / 3.3 oz)
- ¼ teaspoon baking powder
- 35 g dutch processed cocoa (⅓ 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)
Butterscotch Sauce
- 100 g white granulated sugar (½ cup / 3.5 oz)
- 100 g dark brown sugar (½ cup packed / 3.5 oz)
- 2 tablespoons water
- 1 tablespoon liquid glucose or light corn syrup
- 85 g unsalted butter, chopped into cubes (3 oz / ¾ stick)
- ⅓ cup thickened cream
- 1 teaspoon sea salt flakes
- 1 tablespoon vanilla extract
- Extra pinch sea salt flakes for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper for easy removal.
- In a bowl, whisk together the flour, baking powder, cocoa powder, and salt. Set aside.
- In another bowl, combine the white granulated sugar, dark brown sugar, and unsalted butter. Beat until creamy.
- Mix in the beaten eggs and vanilla extract into the sugar and butter mixture until fully incorporated.
- Gradually fold in the dry mixture to the wet mixture, ensuring everything is well blended.
- Melt the dark chocolate either in a microwave or over a double boiler, then fold it into the brownie batter.
- Spread the brownie batter evenly in the prepared dish.
- Bake for 25-30 minutes until the edges look set while the center remains slightly underbaked for a gooey texture.
Butterscotch Sauce
- In a saucepan, combine white sugar, dark brown sugar, water, and liquid glucose. Bring to a boil, then reduce to a simmer, and cook until it reaches a rich amber color.
- Remove from heat and stir in the chopped butter, cream, and sea salt until smooth and glossy.
Assembly
- Once cooled slightly, pour the butterscotch sauce over the brownies and sprinkle with extra sea salt flakes.
- Allow to cool completely before slicing into squares.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Freeze wrapped brownies for up to two months. Reheat in the microwave for a few seconds to restore fudgy goodness.