Description
Indulge in the rich and decadent Chocolate Salted Butterscotch Brownies, a delightful treat combining fudgy chocolate brownies with luscious butterscotch swirls and a hint of flaky sea salt on top for the perfect balance of sweet and salty flavors.
Ingredients
Scale
For the Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chocolate chips (semi-sweet or dark)
For the Butterscotch Swirl:
- 1/2 cup butterscotch chips
- 1 tablespoon heavy cream
For Topping:
- Flaky sea salt
Instructions
- Combine Butter and Sugar: In a mixing bowl, combine the melted butter and granulated sugar. Stir until well combined to create a smooth base for the brownies.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture, mixing until the batter is smooth and homogenous.
- Add Dry Ingredients: Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Gently stir until just combined to avoid overmixing and ensure a tender crumb.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips to evenly distribute them throughout the batter without breaking them down.
- Melt Butterscotch Mixture: In a small microwave-safe bowl, combine the butterscotch chips and heavy cream. Microwave in 15-second intervals, stirring in between, until melted and smooth.
- Layer Batter and Butterscotch: Pour half of the brownie batter into the prepared baking pan, spreading it evenly for a smooth layer.
- Add Butterscotch Swirl: Drizzle half of the melted butterscotch mixture evenly over the brownie batter layer.
- Top with Remaining Batter and Swirl: Add the remaining brownie batter over the butterscotch layer. Then, swirl the remaining butterscotch mixture into the top layer using a knife or toothpick to create a beautiful marbled effect.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool: Remove from the oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely to set the texture.
- Serve: Once cooled, cut into squares and sprinkle with flaky sea salt to enhance the flavor before serving. Enjoy your delicious Chocolate Salted Butterscotch Brownies!
Notes
- Ensure not to overbake the brownies to keep them fudgy and moist.
- Use a toothpick to check doneness; it should come out with moist crumbs, not wet batter.
- For easier spreading, let the melted butterscotch cool slightly before swirling.
- Flaky sea salt adds a wonderful contrast but can be adjusted to taste or omitted if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
