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Easy Chocolate Butterscotch Brownies From Scratch

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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

Nutritional information

147 g
Serving Size

Amount per Serving

558
Calories

Calories from Fat 212

24 g
Total Fat

Saturated Fat 15 g

41 mg
Cholesterol
422 mg
Sodium
265 mg
Potassium
83 g
Total Carbohydrate

Sugars 69 g

3 g
Dietary Fiber
5 g
Protein

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Easy Chocolate Butterscotch Brownies From Scratch

Features:
  • Events and Gatherings
Cuisine:
Butterscotch, cognac and lots of chocolate are the successful combination used in these brownies
  • 1 h 20 min
  • Serves 12
  • Medium

Ingredients

  • Cocoa Glaze

  • Butterscotch

  • Chocolate Brownies

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.

Iv Olendr

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