July 12, 2008

Butterscotch Brownies

When I first looked at this recipe I thought that the cocoa powder was missing as I'd always associated brownies with a chocolate flavour. However these brownies aren't supposed to have cocoa, as the main flavour is the butterscotch which comes from the brown sugar turning into a lovely caramel. This recipe is very easy to make and unlike a lot of brownie recipes I've tried, this one really works and results in moist and chewy brownies!

  • Makes: 16 squares
  • Oven shelf position: middle
  • Oven temperature: 350°F/180°C/Gas Mark 4
  • Baking time: 18-20 mins
  • You will need: 8x8 inch baking tin lined with baking paper & a medium saucepan
  • 1/3 cup (80g/3oz) butter
  • 1 cup (220g/7.5oz) brown sugar (I used Dark Muscovado for a really deep treacle flavour & darker colour)
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp salt (omit if your butter is already salted)
  • 1 cup (125g/4oz) plain flour
  • 1 tsp baking powder
  • 1/2 cup (75g/2.5oz) nuts or chocolate chips (optional)

  1. Preheat the oven.
  2. Melt the butter and sugar in a medium saucepan until it is a syrupy consistency but do not boil.
  3. Stir in (do not beat) the egg, vanilla and salt.
  4. Sift in the flour and baking powder.
  5. Add nuts or chocolate chips, if you’re using them, reserving some for the top.
  6. Spread the brownie mixture into your tin and sprinkle the reserved nuts or chocolate on top.
  7. Bake until lightly browned, approximately 18-20 minutes. Do not overcook, or the squares will not be moist and chewy.
  8. Cool before cutting into squares.


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