Fudgy Butterscotch Brownie Recipe
These ultra-fudgy brownies with chewy toffee butterscotch bits are the perfect way to crave those chocolate cravings! Bonus: It's a no-equipment, one-bowl recipe
Equipment
- 8x8/9x11 Baking pan
- Hand whisk
Ingredients
Butterscotch Sauce
- 150 gs unsalted butter
- 265 gs packed brown sugar
- 190 ml liquid whipping cream/heavy cream
Brownie Layer
- 113 gs unsalted butter
- 175 gs chocolate (milk, dark, or a mix of both)
- 200 gs brown sugar
- 200 gs white sugar
- 3 eggs
- 1 tsp vanilla essence
- 125 gs all-purpose flour
- 85 gs cocoa powder
- 1/2 tsp coffee powder
- 1/2 tsp salt
- 100 gs chocolate chips (optional)
Instructions
- Make the Butterscotch Sauce: Add all the ingredients to a saucepan and cook on medium-high heat while stirring until the butter melts. Once the sauce starts boiling, bring the heat down and let it simmer for 2-3 minutes until the sauce thickens. Take off the heat and let it cool and thicken before using.
- For an oozy filling, spread a thick layer of the butterscotch sauce on baking paper slightly smaller in size than your baking pan and freeze it until completely set.
- Preheat your oven to 180 degrees Celsius. Line your brownie pan with baking paper/wax paper to avoid the brownie from sticking to the pan. Leave an overhang of baking paper on either side – this makes it easy to lift the brownies from the pan.
- Melt your chocolate with butter in a microwave-safe bowl or over a double boiler* until the ingredients are fully melted and combined.
- Add granulated sugar to the chocolate mix and stir it with a whisk until combined while it’s still hot.* (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point)
- Once the sugar is combined, add the eggs and vanilla extract and whisk it again until they are well incorporated into the chocolate batter.
- Add the dry ingredients - flour, cocoa powder, salt, coffee powder, and chocolate chips, and fold it gently with a spatula into the batter until completely combined.
- Assemble the brownie: transfer half the batter to the baking pan, spread an even layer, then top it with the butterscotch sauce. If using the frozen butterscotch method, place the layer on top of the brownie batter and cover it with the remaining batter evenly. If using the chunk method, add dollops of soft butterscotch sauce on the bottom brownie batter layer, spread it, and top it with the remaining brownie batter.
- Bake it for about 4-50 minutes, until the brownies are cooked but still fudgy.* Once your top looks set and the test toothpick has some crumbs, your brownie is ready. Let the brownies cool completely before slicing.
Notes
Storage:
These brownies can be stored in a refrigerated airtight box for up to a week. Don’t forget to heat them in the microwave before serving.
Tips & tricks:
- Melting chocolate: If you’re melting your chocolate in the microwave, mix it in 30-second intervals and after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, so we place the pot with chocolate over another pot filled with water; the steam from the boiling water in the pan below melts the chocolate. Ensure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Adding the sugar into the chocolate batter: The chocolate mix needs to be hot when you add sugar; this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie not to be cakey and still have a little gooeyness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out clean.