Salted Butterscotch Brownies {bloglovin giveaway}

If you want to add more American recipes to your collection, Salted Butterscotch Brownies {bloglovin giveaway} might be a recipe you should try. This recipe serves 16. One serving contains 326 calories, 3g of protein, and 13g of fat. For 47 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 3261 foodies and cooks. Plenty of people really liked this dessert. Head to the store and pick up salt, unsweetened cocoa powder, unsweetened baking chocolate, and a few other things to make it today. It is brought to you by Crazy for Crust. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 18%, this dish is rather bad. If you like this recipe, you might also like recipes such as Salted Butterscotch Blondies, Salted Butterscotch Fudge, and Salted Butterscotch Coffee Cake.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips. Spread brownie batter in prepared pan. Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs stuck to it. While the brownies are baking, make the butterscotch sauce. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and heavy whipping cream and stir until it boils. Once it boils, let it sit without stirring, and cook for 3 minutes. Remove from heat and stir in vanilla and 1 1/2 teaspoons salt. Transfer to a jar and let it cool on the counter until the brownies are done. (Makes about 1 3/4 cups, you won’t use it all on the brownies.) When brownies are done, remove them from the oven and immediately top with 3/4 cup of the butterscotch sauce. Let cool completely before slicing. This will take several hours, but you can also chill them for faster cooling. The sauce doesn’t harden but does solidify slightly. The brownies are sticky and gooey. Sprinkle with a few pinches of sea or kosher salt before slicing and serving. Store brownies in an airtight container for up to 4 days. Extra butterscotch sauce can be kept sealed for up to one week. It will harden in the refrigerator (and semi-solidify on the counter) but if you microwave it it becomes liquid again. Use it on anything you’d put caramel on!

 

Step by step:

1. Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.

2. Place the two baking chocolates and butter in a large, microwave safe bowl.

3. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar.

4. Add eggs, vanilla, and cocoa and stir well.

5. Add flour and stir carefully. Stir in mini chocolate chips.

6. Spread brownie batter in prepared pan.

7. Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs stuck to it. While the brownies are baking, make the butterscotch sauce. Melt the butter in a medium saucepan over medium heat.

8. Add the brown sugar and heavy whipping cream and stir until it boils. Once it boils, let it sit without stirring, and cook for 3 minutes.

9. Remove from heat and stir in vanilla and 1 1/2 teaspoons salt.

10. Transfer to a jar and let it cool on the counter until the brownies are done. (Makes about 1 3/4 cups, you won’t use it all on the brownies.) When brownies are done, remove them from the oven and immediately top with 3/4 cup of the butterscotch sauce.

11. Let cool completely before slicing. This will take several hours, but you can also chill them for faster cooling. The sauce doesn’t harden but does solidify slightly. The brownies are sticky and gooey. Sprinkle with a few pinches of sea or kosher salt before slicing and serving. Store brownies in an airtight container for up to 4 days. Extra butterscotch sauce can be kept sealed for up to one week. It will harden in the refrigerator (and semi-solidify on the counter) but if you microwave it it becomes liquid again. Use it on anything you’d put caramel on!

Nutrition Information:

covered percent of daily need