Butterscotch brownies

butterscotch brownies RHB2

Butterscotch brownies

Yields:  12 brownies (11″ x 9″)
Prep time: 10 mins
Baking time: 35 min


1 cup (226 grams) butter

11 ounces (310 grams) semisweet baking chocolate

3  Eggs

1 teaspoon vanilla extract

3/4 cup (150 grams)  Extra Fine Granulated Pure Cane Sugar

1/4 cup (50 grams)  Brown Sugar

1/2 cup (60 grams)  all-purpose flour

1 cup (170 grams) butterscotch chips

butterscotch brownies RHB3



  • Preheat the oven to 350 degrees. Line a 11X9″ baking pan with parchment paper, leaving about 1 inch hanging on the sides.
  • In a heatproof bow, melt the butter and the chocolate, either in the microwave of in a bowl set on top of a pan with simmering water. (if using the microwave, stir the chocolate every 30 seconds to prevent burning it). Stir until smooth.
  • While the chocolate is melting, in a mixing bowl add the eggs, vanilla and sugars.
  • With the paddle attachment on, beat on medium low speed until foamy and pale in color.
  • Stir the melted chocolate mixture into the egg mixture.
  • Gently, fold in the flour without and give the batter a light beat.
  • With a spatula, fold in the butterscotch chips.
  • Spread the brownie batter evenly in the prepared pan.
  • Bake for 33-35 minutes, until a toothpick comes out clean. Don’t over bake!
  • Let the brownies cool completely before cutting into bars

butterscotch brownies RHB

source:  roxanashomebaking


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