Ingredients
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Cocoa Glaze
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65 g Milk
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1 tsp Instant Coffee
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155 g Confectioners' Sugar
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1 tbsp Cognac
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40 g Unsweetened Cocoa Powder
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1/4 tsp Kosher Salt
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Butterscotch
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75 g Butter
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145 g Sugar
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150 g Heavy Cream
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1 tsp Kosher Salt
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25 g Cognac
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Chocolate Brownies
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265 g Dark Chocolate
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20 g Unsweetened Cocoa Powder
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400 g Sugar
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170 g Butter
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3 (90 g) Egg Whites
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1 tbsp Cognac
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125 g All-purpose flour
Directions
Making brownies is a quite simple task, and managing easy chocolate butterscotch brownies from scratch won’t be a problem too. No need to get any special ingredients like butterscotch drops or commercial cocoa glaze. Everything is covered within this recipe.
Steps
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1
Done
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Measure all the components for butterscotch, cocoa glaze and chocolate brownies. Divide the same ingredients to handle all processes faster. |
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2
Done
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Start cooking the butterscotch by melting the butter. When it's done, remove the saucepan with your butter from the stove. |
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3
Done
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Pour the measured heavy cream into the saucepan with butter. |
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4
Done
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Mix some sugar into the butterscotch base. |
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5
Done
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Add a bit of salt, mix and place the saucepan back on the stove. Simmer constantly mixing, otherwise you'll end up with the burned butterscotch. Cook 5 minutes more after the mixture starts to boil. However, you may cook it longer, if your butterscotch isn't thick enough. |
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6
Done
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Remove the saucepan from the stove and let the butterscotch cool down for a bit. |
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7
Done
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Pour some cognac into your butterscotch. Try various spirits to slightly change the taste if you want to. |
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8
Done
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Mix the ready butterscotch and set aside. |
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9
Done
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Put 115 g of chocolate and soft butter into a deep bowl. |
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10
Done
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Add the measured cocoa, mix. |
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11
Done
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Melt this mix in the microwave and keep stirring until smooth. |
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12
Done
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Put the chocolate mixture into a bigger bowl with sugar, combine. |
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13
Done
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Stir the separated egg whites into the chocolate mixture. |
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14
Done
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To add some contrast to the taste, add a pinch of kosher salt. It always improves chocolate desserts. |
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15
Done
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Mix some more cognac, this time into the batter. |
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16
Done
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Sift the flour into your batter base, it shouldn't become too thick. Those are brownies, not just regular chocolate cookies, so they should remain softer inside. |
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17
Done
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Add the already lukewarm butterscotch. |
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18
Done
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Chop the chocolate and combine it with batter. |
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19
Done
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Generously cover the deep baking sheet with butter and put the brownie batter into it. Bake for 25-35 minutes. |
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20
Done
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Let the ready brownies cool down and make the cocoa glaze meanwhile. |
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21
Done
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Warm up the milk until it's steamy. Stir in your instant coffee and let this mix stay for a couple of minutes. |
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22
Done
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More cocoa for you, some should be added to the glaze as well. |
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23
Done
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Pour some alcohol into the cocoa glaze too. |
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24
Done
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Add some powdered sugar. If needed, add more hot milk/powdered sugar until your glaze becomes thick enough. |
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25
Done
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Add the kosher salt to your fabulous cocoa glaze. |
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26
Done
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Glaze your still warm brownie base and let it completely cool down before cutting into individual servings. |
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27
Done
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Once the baked brownie base reaches room temperature, cut into separate pieces with a steel spatula. Enjoy with some black coffee. |
