Salted Butterscotch Brownies
Salted caramel is so last year. Salted Butterscotch is the new salted caramel. And it’s so much better.
Especially when you pair it with a rich, fudgy, super chocolatey brownie.
If you gave up chocolate for lent, you need to make these NOW.
Oh my goodness I cannot believe these brownies. To. DIE FOR.
Last week I hosted a girls’ night out at my house. We got all dressed up and drank martinis and gossiped and chatted for hours. It was exactly what I needed!
When I was preparing desserts for the party I knew I wanted something rich and uber chocolatey. I wanted brownies but I wanted something different. Salted caramel sounded so good…but it’s been done by about 1,897,865 other bloggers.
Salted Butterscotch. It’s the new it thing people, and you need to get on board. It’s better than salted caramel and it’s one of the best things I’ve ever tasted!
Did you know that butterscotch sauce is ridiculously easy to make?
It was all I could do not to drip that spoon over my mouth during the photo shoot, BTW. That would have had bad results, methinks.
You make butterscotch sauce by boiling butter, brown sugar, and heavy cream together. After boiling you add vanilla and, in this case, salt. I used vanilla bean paste and you can see all the wonderful little black specs of vanilla bean throughout.
The salt makes the sauce, let me tell you. Similar to how it makes caramel pop, salt and butterscotch works magic.
Not only did I make this butterscotch sauce, but I poured it on top of hot brownies.
Then I left the room while they cooled so I didn’t burn my mouth.
The brownie is my regular brownie recipe that’s been amped up with Hershey’s Special Dark Cocoa Powder (or you can use your favorite brand of regular or dark cocoa powder), and mini chocolate chips.
When the hot brownies come out of the oven you pour some of the butterscotch sauce on top. Then you let the brownies cool. The sauce dries somewhat so it’s no longer drippy (but it’s still sticky). Once you cut the brownies to serve, you sprinkle them with a dash of sea or kosher salt for a little salty and sweet finish.
It was seriously all I could do not to eat the ENTIRE PAN.
You’ll have some butterscotch sauce left over. It’ll get semi-hardened in a jar on the counter, or harden up in the fridge. Microwave it to thin it out and pour it on ice cream. Or a spoon. (That was dessert the night after our girls’ night, BTW. Salted Butterscotch + spoon = happy Dorothy.)
I’m dying right now. I need more of these – STAT!
Salted Butterscotch Brownies
Yield: 16 brownies
A rich and fudgy brownie topped with the perfect salted butterscotch sauce!
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder (I used Special Dark)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup mini chocolate chips
- 1 cup brown sugar
- 1/2 cup heavy whipping cream
- 6 tablespoons butter
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 1/2 teaspoons kosher salt
- Sea Salt or Kosher salt for topping brownies, if desired
- Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
- Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips.
- Spread brownie batter in prepared pan. Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs stuck to it.
- While the brownies are baking, make the butterscotch sauce. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and heavy whipping cream and stir until it boils. Once it boils, let it sit without stirring, and cook for 3 minutes. Remove from heat and stir in vanilla and 1 1/2 teaspoons salt. Transfer to a jar and let it cool on the counter until the brownies are done. (Makes about 1 3/4 cups, you won’t use it all on the brownies.)
- When brownies are done, remove them from the oven and immediately top with 3/4 cup of the butterscotch sauce. Let cool completely before slicing. This will take several hours, but you can also chill them for faster cooling. The sauce doesn’t harden but does solidify slightly. The brownies are sticky and gooey. Sprinkle with a few pinches of sea or kosher salt before slicing and serving.
- Store brownies in an airtight container for up to 4 days. Extra butterscotch sauce can be kept sealed for up to one week. It will harden in the refrigerator (and semi-solidify on the counter) but if you microwave it it becomes liquid again. Use it on anything you’d put caramel on!