Butterscotch Brookies
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These butterscotch brookies are my favorite way to satisfy a sweet craving without spending hours in the kitchen. They're a delightful cross between brownies and cookies, with a rich butterscotch swirl that makes them feel extra special. The whole thing comes together in just 45 minutes from start to finish, which means you can have warm, gooey treats ready before dinner. I love using walnuts in this recipe because they're packed with omega 3 fatty acids that are actually good for your heart. Best of all, this is simple enough for anyone to make, even if you're not a confident baker, and the ingredients are probably already sitting in your pantry.
Ella x
Ingredients
- 250all-purpose flour
- 150 gunsalted butter
- 200granulated sugar
- 100light brown sugar
- 3large eggs
- 120unsalted milk
- 8baking powder
- 6salt
- 3ground cinnamon
- 1½butter extract
- 100chopped walnuts
- 50 gunsalted butter for caramel
- 100granulated sugar for caramel
- 20water
- 1vanilla extract
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and grease a 20x20cm baking dish. Line the bottom with parchment paper.
Tip: Use a high-quality parchment paper to prevent the Brookies from sticking.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs one at a time.
Tip: Don't overmix the butter and sugar, as this will result in a dense Brookie.
- 4
In a small bowl, whisk together the milk, vanilla extract, and butter extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Tip: Don't overmix the batter, as this will result in a tough Brookie.
- 5
Fold in the chopped walnuts and pour the batter into the prepared baking dish.
Tip: Make sure to distribute the walnuts evenly throughout the batter.
- 6
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake the Brookies, as they will become dry and crumbly.
- 7
While the Brookies are baking, prepare the caramelized sugar crust. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Tip: Be careful not to burn the sugar, as this will result in a bitter flavor.
- 8
Continue cooking the sugar mixture until it reaches 150°C (300°F) on a candy thermometer. Remove from heat and stir in the unsalted butter until melted.
Tip: This will create a smooth and creamy caramel sauce.
- 9
Remove the Brookies from the oven and let cool for 5 minutes. Drizzle the caramel sauce over the top and sprinkle with chopped walnuts.
Tip: Make sure to drizzle the caramel sauce evenly over the Brookies to avoid creating a mess.
- 10
Let the Brookies cool completely in the baking dish before slicing and serving.
Tip: This will ensure that the caramel sauce sets properly and the Brookies retain their moisture.
- 11
Cut the Brookies into squares and serve.
Tip: You can dust the top with powdered sugar for an extra touch of sweetness.
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