I have a serious chocolate addiction. These brownies offer the perfect fix, all while fueling this addiction further, because they are absolute-chocolate-perfection. The edges are slightly crisp while the inside is rich, gooey and smooth… They are also already gone (yes, the entire pan) which means I am falling into a chocolate withdrawal depression as I am writing this.
Most of my life I thought I hated butterscotch. I think it was due to the fact I had no idea what butterscotch actually was…maybe some sort of molasses type product…I didn’t know. I was wrong. Very wrong. It is simply melted butter and brown sugar, I guess I was used to the artificial stuff. This recipe makes a gooey butterscotch caramel sauce that is poured in the middle of the brownie batter resulting in a rich and decedent treat. I also added a tiny amount of vinegar to the sauce, a tip from a homemade butterscotch candy recipe I found. It brings out the intensity of the butterscotch flavor and, while optional, it comes highly recommended.
The batter itself is gooey and dense. This is due to the high egg content. The brownies are basically extreme chocolate because they not only contain melted dark chocolate and cocoa but mini semisweet chocolate chips and espresso powder as well. I’m telling you they really are perfection. This is proven because you start the whole thing off by melting the dark chocolate with the butter.
I ended up making the butterscotch caramel sauce ahead of time and let it sit covered with plastic. The recipe will make a few ounces of extra caramel, which means you’ll have enough extra to top a bowl of ice cream.
Preheat your oven and butter and line your baking dish with parchment. Once your batter is mixed, add half to the baking pan and spread evenly. Drizzle your caramel mixture over the batter, avoiding the edged by about half an inch (the caramel will spread as it heats so if you get too much in the corners it will burn the sugar and turn bitter). Use enough caramel to evenly coat the batter with a thin layer, I didn’t drizzle very evenly so I just gently spread it out with my spatula. Next, spoon on the remaining batter and carefully spread it out evenly. Now just pop it in the oven and wait.