Ingredients
Cocoa Glaze
- 65 g Milk
- 1 tsp Instant Coffee
- 155 g Confectioners' Sugar
- 1 tbsp Cognac
- 40 g Unsweetened Cocoa Powder
- 1/4 tsp Kosher Salt
Butterscotch
- 75 g Butter
- 145 g Sugar
- 150 g Heavy Cream
- 1 tsp Kosher Salt
- 25 g Cognac
Chocolate Brownies
- 265 g Dark Chocolate
- 20 g Unsweetened Cocoa Powder
- 400 g Sugar
- 170 g Butter
- 3 (90 g) Egg Whites
- 1 tbsp Cognac
- 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
1 Done | Measure all the components for butterscotch, cocoa glaze and chocolate brownies. Divide the same ingredients to handle all processes faster. |
2 Done | Start cooking the butterscotch by melting the butter. When it's done, remove the saucepan with your butter from the stove. |
3 Done | Pour the measured heavy cream into the saucepan with butter. |
4 Done | Mix some sugar into the butterscotch base. |
5 Done | 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. |
6 Done | Remove the saucepan from the stove and let the butterscotch cool down for a bit. |
7 Done | Pour some cognac into your butterscotch. Try various spirits to slightly change the taste if you want to. |
8 Done | Mix the ready butterscotch and set aside. |
9 Done | Put 115 g of chocolate and soft butter into a deep bowl. |
10 Done | Add the measured cocoa, mix. |
11 Done | Melt this mix in the microwave and keep stirring until smooth. |
12 Done | Put the chocolate mixture into a bigger bowl with sugar, combine. |
13 Done | Stir the separated egg whites into the chocolate mixture. |
14 Done | To add some contrast to the taste, add a pinch of kosher salt. It always improves chocolate desserts. |
15 Done | Mix some more cognac, this time into the batter. |
16 Done | 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. |
17 Done | Add the already lukewarm butterscotch. |
18 Done | Chop the chocolate and combine it with batter. |
19 Done | Generously cover the deep baking sheet with butter and put the brownie batter into it. Bake for 25-35 minutes. |
20 Done | Let the ready brownies cool down and make the cocoa glaze meanwhile. |
21 Done | Warm up the milk until it's steamy. Stir in your instant coffee and let this mix stay for a couple of minutes. |
22 Done | More cocoa for you, some should be added to the glaze as well. |
23 Done | Pour some alcohol into the cocoa glaze too. |
24 Done | Add some powdered sugar. If needed, add more hot milk/powdered sugar until your glaze becomes thick enough. |
25 Done | Add the kosher salt to your fabulous cocoa glaze. |
26 Done | Glaze your still warm brownie base and let it completely cool down before cutting into individual servings. |
27 Done | Once the baked brownie base reaches room temperature, cut into separate pieces with a steel spatula. Enjoy with some black coffee. |
