Butterscotch Brownies
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Rich, fudgy, and indulgently sweet, these brownies are a classic dessert with a deep butterscotch flavor.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsweetened cocoa powder
- 400 ggranulated sugar
- 150 glight brown soft sugar
- 250 gunsalted butter
- 4 egglarge eggs
- 2 mLvanilla extract
- 100 mLbutterscotch syrup
- 250 gsemi-sweet chocolate chips
- 100 gunsalted nuts (optional)
- 10 gsea salt
Detail level
Instructions
- 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
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
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
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
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
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
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
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
Cut the brownies into squares and serve.
Tip: Use a sharp knife to cut the brownies and prevent crumbling.
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