Monday, December 31, 2012

Delicious Butterscotch Brownies and Happy New Year's Eve!

Butterscotch Brownies


I was browsing all the delicious foodie pics on Instagram and a batch of butterscotch brownies caught my eye. Brownies never look very pretty; they're dark, have an uneven texture and often times are badly sliced. But they water my mouth anyway! I made a butterscotch sauce filling by melting butter and adding brown sugar. The butterscotch sauce went into the brownie batter and created this delicious, very delectable brownie dough =) I couldn't stop licking it! I may have overcooked them slightly, as I wanted to go for a more fudgy type of brownie rather than what I ended up with, a cakey brownie. But delicious all the same! Rating: 4.5 out of 5.




Butterscotch Brownies: adapted from MarthaStewart.com

Ingredients for brownie batter:
- ½ cup (1 stick) unsalted butter, cut into small pieces
- 2 ounces unsweetened chocolate, coarsely chopped
- 4 ounces semisweet chocolate, coarsely chopped
- 2/3 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 2 teaspoons pure vanilla extract

Ingredients for butterscotch filling:
- 1 cup packed light brown sugar (or dark)
- 1 stick (½ cup) unsalted butter.

Instructions:
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
- Add eggs in chocolate mixture, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make butterscotch filling: melt butter in a saucepan and add brown sugar. Let it come to a boil, then turn down the heat and add the butterscotch filling to the brownie batter. Mix well.
- Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 30 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.



I made these brownies a few days ago. By the time it's new year's eve
they will be all completely devoured of course.

As a Dutch tradition, I'm baking oliebollen tonight filled with apples
and rum-soaked raisins. I posted the recipe last year, click here.

Baci di Ricotta


Happy new year's everyone! Hope you go out with a big bang!

2 comments:

Becca said...

Brown food never really looks great, but bloggers always seem to make them look spectacular :)

Happy New Year!

Lian said...

A happy 2013 to you too!