Butterscotch Brownies Recipe

Angela M - Garden Tea Cakes and Me January 05, 2012

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.

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.

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

Topping
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.

Fold 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.