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.
- Butterscotch Caramel Sauce:
- 1 cup brown sugar
- 4 tablespoons butter (salted or unsalted, personal preference)
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1/8 teaspoon white vinegar (optional)
- 1 1/4 cup flour
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 11 oz dark chocolate
- 1 cup salted butter
- 4 eggs + 1 yoke
- 2 tablespoons cocoa
- 2 teaspoons vanilla
- 1 teaspoon espresso powder
- 3/4 cup mini (semi-sweet) chocolate chips
- For the butterscotch caramel sauce: Combine butter, brown sugar and salt in a medium sauce pan and cook over medium heat for 3-5 minutes. Once the sugar mixture looks like molten lava add the cream. Boil for 10 minutes. Remove from heat and stir in vanilla and vinegar.
- For the brownies: Preheat the oven to 350℉. Butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
- In a medium bowl combine the flour and cocoa powder, set aside.
- Melt the dark chocolate and butter together in a double boiler. Add in both sugars. Remove from heat and allow for mixture to reach room temperature.
- Add four eggs to the chocolate mixture and whisk until combined. Add the remaining egg yoke and whisk until just combined. Add the vanilla and espresso powder and stir until just combined. Avoid over-mixing the batter at this stage, or your brownies will be cakey.
- Gradually add in the flour mixture over the chocolate and fold together.
- To assemble the brownie, add half the brownie batter into the pan and smooth the top with a spatula, it doesn't need to be perfect, just create am even layer.
- Uniformly drizzle the butterscotch caramel sauce over the brownie layer (using about 3/4 cup of the sauce). Leave about a 1/4 inch space between the caramel and the edges of the pan or else it will burn.
- Using your spatula, spread the caramel sauce to form an even layer over the brownie.
- Spoon the remaining brownie batter over the caramel layer and gently smooth to create an even layer.
- Bake the brownies for 30 minutes, rotating the pan halfway through the baking time.
- Remove from the oven, let cool and enjoy!!