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Chocolate Salted Butterscotch Brownies

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Indulge in rich, fudgy chocolate brownies topped with a luxurious homemade salted butterscotch sauce. A perfect balance of sweet and salty.

Ingredients

Scale
  • 95 g plain (all purp) flour
  • ¼ teaspoon baking powder
  • 35 g dutch processed cocoa
  • ¼ teaspoon salt
  • 100 g white granulated sugar
  • 100 g dark brown sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 113 g unsalted butter
  • 50 g dark (70% cocoa) chocolate
  • 100 g white granulated sugar
  • 100 g dark brown sugar
  • 2 tablespoons water
  • 1 tablespoon liquid glucose or light corn syrup
  • 85 g unsalted butter, chopped into cubes
  • ⅓ cup thickened cream
  • 1 teaspoon sea salt flakes
  • 1 tablespoon vanilla extract
  • Extra sea salt flakes for decoration

Instructions

  1. Preheat your oven to 180C / 350F / 160C fan forced.
  2. Grease and line an 8×8 inch slice pan with baking paper.
  3. Combine the flour, baking powder, cocoa, salt, and both white and dark brown sugars in a large bowl.
  4. Whisk the dry ingredients well until there are no lumps left.
  5. In a separate bowl, gently beat together the eggs and vanilla.
  6. Set the egg mixture aside.
  7. In a small saucepan, melt the 113g unsalted butter and 50g dark chocolate over the lowest heat.
  8. Stir constantly until the butter and chocolate are just melted and smooth.
  9. Pour the melted chocolate and butter mixture into the dry ingredients.
  10. Add the beaten egg mixture to the bowl.
  11. Stir everything until it is just combined; do not overmix.
  12. Pour the brownie mixture into the prepared 8×8 inch tin.
  13. Spread the mixture evenly to the edges of the pan.
  14. Bake for around 25-27 minutes.
  15. Check that the top is dry and there is no wobble left when gently shaken.
  16. Insert a toothpick into the center; it should come out a little sticky.
  17. Sit another 8×8 inch pan on top of the warm brownie.
  18. Press down gently to flatten the brownie.
  19. Remove the top pan.
  20. Allow the brownie to cool completely in the tin.
  21. Combine the 100g white granulated sugar, 100g dark brown sugar, water, and liquid glucose in a large, heavy-based saucepan over low heat.
  22. Stir gently until all the sugar dissolves completely.
  23. Bring the mixture to a low simmer.
  24. Cover the saucepan with a lid for 2 minutes.
  25. Remove the lid and let the mixture come to a low rolling boil.
  26. Swirl the pan every so often for another 2-3 minutes.
  27. Add the 85g unsalted butter to the saucepan.
  28. Stir until the butter melts and combines completely.
  29. Add the thickened cream and stir until fully combined.
  30. Bring the butterscotch to a low rolling boil again.
  31. Let it boil, stirring every so often, for another 7-8 minutes.
  32. Observe the bubbles; they should become big and slow.
  33. Stir the mixture; it should start coming away from the sides of the pan.
  34. Test the butterscotch by dropping a little into some ice-cold water.
  35. It should firm up quite quickly to a chewy texture.
  36. Turn off the heat.
  37. Add the 1 teaspoon sea salt flakes and 1 tablespoon vanilla extract.
  38. Stir through well until fully incorporated.
  39. Pour the warm butterscotch sauce evenly over the top of the cooled brownie.
  40. Allow the brownie to cool at room temperature for 30 minutes.
  41. Transfer the brownie to the fridge to set and cool for at least another 2 hours.
  42. Sprinkle with extra sea salt flakes for decoration before serving.

Notes

Always weigh ingredients where a weight is provided for best accuracy.
Do not overmix the brownie batter; mix just until combined for a fudgier texture.
For the butterscotch, use a heavy-bottomed saucepan to prevent burning.
Allow the brownies to cool completely and set in the fridge for clean slices and optimal texture.

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