Salted Butterscotch Brownies

Cookies or Brownies?

Today was one of those days where I knew I wanted to bake something that was both comforting and classic.  Cookies were initially the first thing that came to mind.  However, as I began to think more about it, I decided brownies were the way to go.  I wanted something that was nearly pure chocolate, dense and fudgy.

I intended for this recipe to be salted caramel brownies.  However, caramel has always been a bit of a nemesis for me, and I accidentally burnt the sugar.  Since that was the last of the granulated sugar I had, I decided to make butterscotch brownies instead since I had brown sugar.

To me, butterscotch is far less temperamental to make and is equally delicious.  It only requires brown sugar, heavy cream, vanilla, butter, and sea salt (if you’re making salted butterscotch that is).  All you have to do is stir all the ingredients together in a pot over medium heat and cook it until it thickens.  My recommendation for these brownies is to make the butterscotch mixture first since it takes a little while to cool and thicken.

Apology To My Readers

It was recently brought to my attention by a friend that some of my posts did not contain a comments section.  This really bothered me since I want my readers to have the best experience with my blog and I value feedback!  I’m fairly confident that I fixed the glitch in the system, and I am now able to see your comments.  So please comment away to your heart’s content.  I would love to hear from you!

I hope you enjoy these brownies.  If you’re not a fan of butterscotch, you can leave it out.  They will still taste delicious.

Blessings on your home and table,                                                                                                                  ~Natalie

Salted Butterscotch Brownies

Serves 12

Ingredients:

Salted Butterscotch:

• 1 cup light brown sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy whipping cream
• 1/2 teaspoon sea salt

Brownies:

• 6 Tablespoons unsalted butter
• 1/4 cup + 2 Tablespoons canola oil
• 1 cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 3 eggs
• 1 Tablespoon vanilla extract
• 3/4 cup all-purpose flour
• 1 cup dark cocoa powder*
• 1 Tablespoon espresso powder
• 1 teaspoon salt

Directions:

Salted Butterscotch:

1. In a small pot, combine all ingredients for the salted butterscotch.  Cook over medium-low heat until butter is melted.  Cook another five minutes until mixture thickens.  Cover with plastic wrap so the plastic is touching the butterscotch and place in the fridge or freezer to cool and thicken.

Brownies:

1. Preheat oven to 350°F.  Grease an 8×8 inch pan with butter and dust with cocoa powder.
2. In a double boiler or a heat-proof bowl over a pot of simmering water, combine the chocolate chips, butter, and oil.  Stir until chocolate and butter are melted and the mixture is smooth.
3. In a large bowl, combine the chocolate mixture with the rest of the brownie ingredients.  Stir well.  The batter will be VERY thick – do not worry.
4. Pour 1/2 – 3/4 of the brownie batter into pan.  Pour in butterscotch mixture.  Spread remaining brownie batter over the butterscotch.  Since the batter is so thick, it will be a little difficult to spread.  It’s perfectly fine if some of the butterscotch mixture is still showing.  The top layer of brownie batter will be fairly thin.
5. Bake for 40 minutes until a toothpick inserted in the center comes out clean.  Let cool completely before slicing.

*natural cocoa powder works too!

For another fantastic brownie recipe, check out Katharine Hepburn’s brownies!