Chocolate Salted Butterscotch Brownies (2024)

Chocolate Salted Butterscotch Brownies

Yield: 16 brownies

4.9 from 12 ratings

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For the Chocolate Fudge Brownies

• ▢ 95 g plain (all purp) flour (¾ cup / 3.3oz)
• ▢ ¼ teaspoon baking powder
• ▢ 35 g dutch processed cocoa (⅓ cup)
• ▢ ¼ teaspoon salt
• ▢ 100 g white granulated sugar (½ cup / 3.5oz)
• ▢ 100 g dark brown sugar (½ cup packed / 3.5oz)
• ▢ 2 large eggs, beaten
• ▢ 1 teaspoon vanilla
• ▢ 113 g unsalted butter (½ cup / 1 stick / 4oz)
• ▢ 50 g dark (70% cocoa) chocolate (1.8oz)

For the Salted Butterscotch Sauce

• ▢ 100 g white granulated sugar (½ cup / 3.5oz)
• ▢ 100 g dark brown sugar (½ cup packed / 3.5oz)
• ▢ 2 tablespoons water (notes 1)
• ▢ 1 tablespoon liquid glucose or light corn syrup (notes 1)
• ▢ 85 g unsalted butter, chopped into cubes (3oz / ¾ stick)
• ▢ ⅓ cup thickened cream
• ▢ 1 teaspoon sea salt flakes
• ▢ 1 tablespoon vanilla extract (notes 1)
• ▢ Extra sea salt flakes for decoration

For the Chocolate Fudge Brownies

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8×8 inch slice pan with baking paper.

• Combine the flour, baking powder, cocoa, salt and both sugars in a large bowl and whisk well until there are no lumps left.

• In a separate bowl beat together the eggs and vanilla. Set aside.

• In a small saucepan over the lowest heat, melt together the butter and chocolate while constantly stirring until it is just melted.

• Mix the chocolate and butter into the dry ingredients. Add the egg mixture and stir until it is all just combined.

• Pour the mixture into the prepared tin and spread to the edges.

• Bake for around 25-27 minutes until the top is dry and there is no wobble left. A toothpick inserted should be a little sticky when it comes out.

• Sit another 8×8 inch pan on top and press down gently to flatten the brownie while still warm, then remove. Allow the brownie to cool in the tin.

For the Salted Butterscotch Sauce

• Combine the sugars, water and glucose in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes

• Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.

• Now bring the butterscotch to a low rolling boil and let it boil, stirring every so often for another 7-8 minutes until the bubbles get big, slow and and when you stir the mixture is coming away from the sides of the pan.

• Test the butterscotch by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.

• Turn off the heat and add the salt and vanilla. Stir through well and pour over the top of the brownie.

• Allow the brownie to cool at room temperature for ½ hour before transferring to the fridge to set and cool for at least another 2 hours.

  See Also

  Handmade Chocolates decorated with Chocolate Transfer Sheets

1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
2. Always use a clean, heavy based, stainless steel saucepan when making caramel or butterscotch.
3. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

MORE BROWNIE RECIPES!

Calories: 253kcal

Author: Marie Roffey

Course: Afternoon Tea, Dessert, Snack, Sweets

Cuisine: Various