Butterscotch Brownies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease an 18cm square baking tin and line it with parchment paper.

   Tip: Use a high-quality parchment paper to prevent the brownies from sticking.

2. 2

   In a medium-sized bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Use a whisk attachment on your stand mixer or a wooden spoon to mix the dry ingredients.

3. 3

   In a large saucepan over medium heat, melt the butter and sugars. Stir occasionally until the sugar has dissolved and the mixture is smooth.

   Tip: Use a silicone spatula to scrape the sides of the pan and prevent burning.

4. 4

   Remove the saucepan from the heat and stir in the eggs one at a time, followed by the vanilla extract.

   Tip: Use room-temperature eggs for the best results.

5. 5

   Stir in the butterscotch syrup, chocolate chips, and nuts (if using).

   Tip: Use a rubber spatula to scrape the sides of the pan and prevent lumps.

6. 6

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula or the back of a spoon to remove any air bubbles.

7. 7

   Bake for 35-40 minutes, or until the edges are set and the center is still slightly soft.

   Tip: Use a toothpick to check for doneness.

8. 8

   Remove the brownies from the oven and sprinkle with sea salt. Allow them to cool completely in the tin.

   Tip: Use a wire rack to cool the brownies if desired.

9. 9

   Cut the brownies into squares and serve.

   Tip: Use a sharp knife to cut the brownies and prevent crumbling.