Butterscotch Brown Betty
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This butterscotch brown betty is my go to dessert when I want something impressive but don't have all day to fuss in the kitchen. With just 20 minutes of prep and 40 minutes in the oven, you'll have a warm, gooey masterpiece ready to serve. The walnuts add a wonderful crunch and pack heart healthy fats that make this indulgence feel a bit less guilty. What I love most is how forgiving this recipe is and how the butterscotch sauce does most of the flavor work for you, making it nearly impossible to mess up. Your friends will think you spent hours on this one.
Ella x
Ingredients
- 200butter
- 300 ggranulated sugar
- 150 gbrown sugar
- 250 gall-purpose flour
- 120 gcold unsalted butter
- 2 egglarge eggs
- 10 gsalt
- 5 gbaking soda
- 150 gchopped walnuts
- 400 mlbutterscotch sauce
- 120 mlheavy cream
- 100 gunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm x 20cm baking dish and set it aside.
Tip: Use a well-seasoned baking dish to prevent sticking.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Sifting the dry ingredients ensures even distribution of the baking soda.
- 3
In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 3 minutes.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the sugar.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: This ensures the cake is moist and even.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Overmixing can result in a dense cake.
- 6
Transfer the cake batter to the prepared baking dish and smooth the top.
Tip: Use a spatula to spread the batter evenly and prevent air pockets.
- 7
Arrange the chopped walnuts on top of the cake batter in a single layer.
Tip: This adds texture and visual appeal to the dish.
- 8
Drizzle the butterscotch sauce evenly over the walnuts.
Tip: You can make the butterscotch sauce ahead of time and store it in an airtight container in the fridge for up to 2 weeks.
- 9
Pour the heavy cream over the butterscotch sauce, making sure the sauce is completely coated.
Tip: This creates a rich and creamy sauce.
- 10
Dot the top of the sauce with the unsalted butter.
Tip: This adds a touch of richness and flavor to the dish.
- 11
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: The cake is done when it's golden brown and set to the touch.
- 12
Remove from the oven and let cool in the dish for 5 minutes before slicing and serving.
Tip: This allows the sauce to set and the cake to cool slightly, making it easier to slice.
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