Butterscotch Cheesecake Brownies
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Rich, fudgy brownies with a creamy butterscotch cheesecake layer and a crumbly oat crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gunsalted butter
- 400 gwhite granulated sugar
- 200 gbrown sugar
- 2 nulllarge eggs
- 150 mlplain greek yogurt
- 150 mlbutterscotch sauce
- 250 gsemi-sweet chocolate chips
- 100 grolled oats
- 10 gbaking powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat oven to 180\u00b0C (350\u00b0F). Line an 18cm x 18cm square baking pan with parchment paper.
Tip: Optional: use a silicone mat for easy cleanup.
- 2
In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.
Tip: Make sure to sift the flour for an even texture.
- 3
In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
Tip: Use a stand mixer for optimal results.
- 4
Beat in the eggs one at a time, followed by the Greek yogurt.
Tip: Scrape down the sides of the bowl after each addition.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let the chocolate cool slightly before adding it to the mixture.
- 6
Add the melted chocolate to the wet ingredients and mix until well combined.
Tip: Be careful not to overmix.
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Avoid overmixing the batter.
- 8
Pour half of the batter into the prepared pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 9
Drizzle the butterscotch sauce over the batter, then sprinkle with chopped nuts (optional).
Tip: Use a piping bag or a spoon to create a decorative border.
- 10
Pour the remaining batter over the sauce and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 11
Bake for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Tip: Let the brownies cool completely in the pan before slicing.
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