Butterscotch and chocolate fudge combo brownies
October 8, 2007
Filed under School lunchbox
The basic butterscotch brownie recipe is from my sister-in-law, Susan. I changed the amount of sugar because I added melted chocolate and I didn’t want the baked brownies to be irritatingly sweet.
Ingredients :
1/2 c. of butter, melted
1-3/4 c. of dark brown sugar
2 eggs
1-1/2 c. of all-purpose flour
2 tsps. of baking powder
1 tsp. of salt
2 tsps. of vanilla extract
170 g. of dark chocolate
Bake the brownies :
Stir the brown sugar in the melted butter. Cool.
Mix together the flour, baking powder and salt.
Melt the chocolate over hot water. Cool for about 10 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating after each addition.
Add the flour mixture to the butter-sugar-egg mixture and stir until well-blended. The mixture will be thick. Pour in the vanilla extract and mix to blend.
Transfer half of the batter to another mixing bowl. Into one portion, pour the melted chocolate and mix until blended.
Grease a baking pan (mine is 5×9, I think). Spoon the two batters alternately into the pan. Dip a pointed knife into the batter on one corner of the pan, drag to the opposite end, make a U-turn to return to the opposite direction… do this until you have covered the entire pan.
Bake in a preheated 170oC oven for 20 minutes. Turn off the oven, leave the baking pan inside for another five minutes then remove and place on a wire rack to cool. Cut into squares and serve.
Okay, WHEN to cut is a bit tricky. Most brownie recipes say cut while still warm. I suppose that is true when the brownies are cooked through and through. But I always underbake my brownies to make sure that they will remain chewy even after refrigeration. So, I cut my brownies after they have cooled completely. That way, the parts that the knife touch don’t crumble.
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I’ve never baked a combination brownie before, so I’ll try this one. Mukhang masarap ngang ibaon.
Wow…that looks so good!!! I wish I were the classmate of your kids so I can have a taste of that hehe
Josie, it’s one of the easiest baking projects I’ve done. I suggest adding nuts though. I didn’t because my kids aren’t fond of nuts.
LOL Rose, back to high school hehehe
It never occur to me to undercook my brownies. I usually sprinkle water on them and microwave it so they can still be chewy after…however, undercooking seems like the way to go.
Thanks for this… I saw a similar recipe in my consultant’s waiting area. I resolved to copy it next time I was there but somebody got to it first! The page was missing.
Anyhu this looks delicious!
Midas, underbaking is a trick I learned from my sister-in-law from whom I also got the recipe for the butterscotch brownies.
auee, am making them again with pili nuts hehehehe
yummy yummy
OH YES! I did it, perfectly
Hi Connie,
Its good to learn a lot from your recipe,i am starting or learning to bake,and i think the brownies will be a good start.
Hello!
just want to ask what kind / brand of dark chocolate do you use? It’s just that there are heaps of dark chocolate in the supermarket and I really don’t know what to use.
Precy, check out the first photo on this page.
hello Ms. connie
ill be baking this brownies by sunday for my dad’s birthday. i jut like to ask the brown sugar did you pack it when you measure. Thanks a lot….
No, Mark.