Salted Butterscotch Brownies
I had never made this dessert before but it just sounded “Mexican” to me with the decadent dark chocolate intensity. Plus, brownies are just so perfect for tailgating, because they can be made way in advance and either frozen, or if you’re making them a day or two in advance, they can be stored in an airtight container and easily transported to your tailgate. They hold up very well, as opposed to a lot of cookies that crumble in transport. These are fabulous, and your guests will love you! I’m a huge fan of combining salty and sweet, and these little gems do just that!
2 oz unsweetened baking chocolate, coarsely chopped
2 oz semi-sweet baking chocolate, coarsely chopped
3/4 cup unsalted butter
1 3/4 cups sugar
1 TBSP vanilla extract
2 TBSP unsweetened cocoa powder
1/4 tsp salt
1 cup flour
3/4 cup mini chocolate chips
1 cup brown sugar
1/2 cup heavy whipping cream
6 TBSP butter
1 tsp vanilla bean paste (or vanilla extract)
1 1/2 tsp kosher salt
Sea Salt or Kosher salt for topping brownies, if desired
- Preheat oven to 350 degrees F. Line a 9×9” 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 6 TBSP butter in a medium saucepan over medium heat.
- Add 1 cup brown sugar and 1/2 cup heavy whipping cream and stir until it boils.
- 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, so put the remainder in the fridge to top ice cream, apples etc.)
- When brownies are done, remove them from the oven and immediately top with 3/4 cup of the butterscotch sauce.
WARNING: this butterscotch sauce is so delicious, taste at your own risk! I did, and it was all I could do to restrain myself from eating the entire jar!
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