Butterscotch Cocoa Brownies

Butterscotch Cocoa Brownies 2

Can a food blog ever have too many brownie recipes? I’m going to start a collection…

This here is the kind of dessert that you know is going to be good as soon as you taste the batter.  After I put the pan in the oven to bake, I helped myself to some batter from the spatula (I always make sure to leave a little on there for tasting before I wash up…) and knew right away that these were going to be a hit!  They’re totally drool-worthy. The brownies are dense, chewy and super fudge-y, and to make things even better, you can mix everything in just one bowl.

I found the recipe on my old housemate’s blog- Broma Bakery (side note: her name is Sarah.  She is an AMAZING baker and wants to own her own restaurant one day! She inspired me to create PITK– and I still check Broma regularly for recipe ideas! Check her page out!).  She found the recipe on another blog then ended up adding butterscotch chips.  To make sure everyone gets credit for their genius contributions, I included a link to the original recipe at the end of the recipe. :)

P.S. I’m on a chocolate binge lately.  Expect more brownie recipes soon.

Butterscotch Cocoa Brownies
makes 16 brownies

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-processed)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup butterscotch chips

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the butterscotch chips, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Recipe adapted from honey & jam

Butterscotch Cocoa Brownies 3

Here’s a shout out the the Shine Supper Club! Hope all your club members try this delectable treat (tip: try not to eat the whole pan in one night)!

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3 thoughts on “Butterscotch Cocoa Brownies

  1. I would say this is the kind of recipe you know is going to be good as soon as you read time title! Sounds swoon-worthy!

    We’re celebrating holiday recipes this month on the Shine Supper Club and a treat like this one would be a great contribution. I hope you’ll consider joining us!

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