c Butterscotch Brownies Recipe | Garden, Tea, Cakes, (Books) and Me

Butterscotch Brownies Recipe

I know what your thinking?  You're looking at the Butterscotch Brownies below thinking rich, decadent, calorific - and you could just eat it them right now. These wonderful Butterscotch Brownies  make a rich and sticky alternate dessert to Christmas Pudding.  They cab also be made in mini versions and gift wrapped as gifts, as I have previously done for my neighbours.

Butterscotch Brownies Recipe
Butterscotch Brownies Recipe

A recipe taken from a wonderful book called Christmas Treats published by Hamlyn, a gift from my sister a few years ago.  It has some fantastic recipes such as Peanut Butter Biscuits, White Chocolate Mint Truffles and Quick Hazelnut Melts to name but a few. Recipes to bake throughout the year and not just Christmas, after all a good recipe book is for all year round and not just for Christmas.

125g butter
125g muscovado sugar
125ml double cream
3 eggs
75g caster sugar
150g plain flour
1 tsp baking powder

50g butter
65g light muscovado sugar
4 tbps double cream
75g plain dark chocolate

Line a 18 x 28 x 5cm roasting tin with a baking paper, so that the paper covers the base and the sides and makes it easy to lift out of the tin.  My tin was not quite this big so I used the excess mixture in a small bun tray.

Melt the butter, muscovado sugar in a small saucepan heating gently until dissolved.   Take off the heat and stir in the cream.

Whisk the eggs and caster sugar in a bowl until light and frothy, the whisk should leave a trail when lifted out of the mixture.

Butterscotch Brownies mixtureButterscotch Brownies RecipeFold the butterscotch mixture into the eggs using a metal spoon. Sift flour and baking powder and fold in. Pour mixture into your tin.  
Bake in a preheated oven 180 degrees(C), Gas 4 for 25-30 minutes until well risen. The top should be crusty and the centre just set. I baked my small ones for around 12 minutes.
Leave to cool for 15 minutes, before lifting the brownies out of the tin. Place on a wire rack and peel the paper away from the sides.

To make the topping heat the butter, sugar in a saucepan over a gentle heat until the sugar has dissolved and butter all melted.  Add the cream and stir over a medium heat for 2 minutes.  Pour over the brownies and spread out evenly.  Let it cool for 15 minutes.

Melt the chocolate either in a microwave or in a heatproof bowl over a saucepan of hot water.  Drizzle over the top of the butterscotch topping, randomly or artistically.  Leave to cool and cut into squares.

The recipe said it made 15 squares, but I was rather generous with  the portions so only got 8 but then of course I also made the mini brownies too.  

These were delicious eaten cold, or better still pinged for 10-15 seconds in the microwave just enough to leave the butterscotch warm and gooey, served with a drop of cream.

This recipe is a real keeper, one I look forward to making time and time again.
Sticky Butterscotch Brownies

Butterscotch Brownies Recipe
Butterscotch Brownies Recipe
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  1. Oh my, these look so sticky and delicious.

  2. Wow, those look amazing. You are torturing me Angela!

  3. I wish not to be distasteful but I just dribbled a little bit.

  4. I hope to make these very soon, they look so delicious!

  5. Those look delicious. What a lovely thing to get as a Christmas eve present. Was wondering how you packaged them as they look rather sticky?

  6. Mmmm yummy butterscotch. I adore super sweet things, these seem to tick that box big time!

  7. I'll give my darling wife the recipe!


I really do appreciate you leaving me a comment, and I enjoy reading them all.
Angela x

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