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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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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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Pour the measured heavy cream into the saucepan with butter.
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Mix some sugar into the butterscotch base.
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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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Remove the saucepan from the stove and let the butterscotch cool down for a bit.
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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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Mix the ready butterscotch and set aside.
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Put 115 g of chocolate and soft butter into a deep bowl.
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Add the measured cocoa, mix.
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Melt this mix in the microwave and keep stirring until smooth.
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Put the chocolate mixture into a bigger bowl with sugar, combine.
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Stir the separated egg whites into the chocolate mixture.
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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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Mix some more cognac, this time into the batter.
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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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Add the already lukewarm butterscotch.
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Chop the chocolate and combine it with batter.
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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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Let the ready brownies cool down and make the cocoa glaze meanwhile.
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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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More cocoa for you, some should be added to the glaze as well.
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Pour some alcohol into the cocoa glaze too.
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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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Add the kosher salt to your fabulous cocoa glaze.
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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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Once the baked brownie base reaches room temperature, cut into separate pieces with a steel spatula. Enjoy with some black coffee.
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