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Chocolate Salted Butterscotch Brownies

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Fudgy brownies topped with a luscious, homemade salted butterscotch sauce for an irresistible sweet and salty treat.

Ingredients

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  • 95 g plain (all purp) flour
  • ¼ teaspoon baking powder
  • 35 g dutch processed cocoa
  • ¼ teaspoon salt
  • 100 g white granulated sugar
  • 100 g dark brown sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 113 g unsalted butter
  • 50 g dark (70% cocoa) chocolate
  • 100 g white granulated sugar
  • 100 g dark brown sugar
  • 2 tablespoons water
  • 1 tablespoon liquid glucose or light corn syrup
  • 85 g unsalted butter, chopped into cubes
  • ⅓ cup thickened cream
  • 1 teaspoon sea salt flakes
  • 1 tablespoon vanilla extract
  • Extra sea salt flakes for decoration

Instructions

  1. Preheat your oven to 180C / 350F / 160C fan forced.
  2. Grease and line an 8×8 inch slice pan with baking paper.
  3. Combine the flour, baking powder, cocoa, salt, white granulated sugar, and dark brown sugar in a large bowl.
  4. Whisk the dry ingredients well until there are no lumps left.
  5. In a separate bowl, beat together the eggs and 1 teaspoon vanilla.
  6. Set the egg mixture aside.
  7. In a small saucepan, melt the 113g unsalted butter and 50g dark chocolate together over the lowest heat.
  8. Constantly stir the butter and chocolate until it is just melted.
  9. Pour the melted chocolate and butter mixture into the bowl with the dry ingredients.
  10. Stir the chocolate and butter into the dry ingredients until just combined.
  11. Add the egg mixture to the brownie batter.
  12. Stir until all ingredients are just combined.
  13. Pour the brownie mixture into the prepared tin.
  14. Spread the mixture evenly to the edges of the tin.
  15. Bake for around 25-27 minutes.
  16. Check for doneness: the top should be dry and there should be no wobble left.
  17. A toothpick inserted should come out a little sticky.
  18. Sit another 8×8 inch pan on top of the warm brownie.
  19. Press down gently to flatten the brownie while it is still warm.
  20. Remove the top pan.
  21. Allow the brownie to cool completely in the tin.
  22. Combine the 100g white granulated sugar, 100g dark brown sugar, 2 tablespoons water, and 1 tablespoon liquid glucose in a large heavy-based saucepan over low heat.
  23. Stir gently until the sugar dissolves.
  24. Bring the mixture to a low simmer.
  25. Cover the saucepan with the lid for 2 minutes.
  26. Remove the lid.
  27. Let the mixture come to a low rolling boil.
  28. Swirl the pan every so often for another 2-3 minutes.
  29. Add the 85g unsalted butter.
  30. Stir until the butter melts and combines completely.
  31. Add the thickened cream.
  32. Stir until the cream is fully combined.
  33. Bring the butterscotch to a low rolling boil again.
  34. Let it boil, stirring every so often, for another 7-8 minutes.
  35. Check for doneness: bubbles should get big and slow, and the mixture should come away from the sides of the pan when stirred.
  36. Test the butterscotch by dropping a little into some ice-cold water; it should firm up quickly to a chewy texture.
  37. Turn off the heat.
  38. Add the 1 teaspoon sea salt flakes and 1 tablespoon vanilla extract.
  39. Stir through well.
  40. Pour the butterscotch over the top of the cooled brownie.
  41. Allow the brownie to cool at room temperature for 30 minutes.
  42. Transfer to the fridge to set and cool for at least another 2 hours.
  43. Decorate with extra sea salt flakes before serving.

Notes

Weighing ingredients, especially flour and sugars, ensures the most accurate and consistent results.
Avoid overmixing brownie batter to prevent gluten development, which can lead to a less fudgy texture.
When making butterscotch, stir only until sugars dissolve, then avoid stirring during boiling to prevent crystallization.
Ensure brownies are completely cooled before pouring butterscotch over them for distinct layers.
For clean cuts, chill brownies thoroughly in the fridge and use a warm, sharp knife.

Find it online: https://theflakytruth.com/chocolate-salted-butterscotch-brownies/