So, I’m thinking the best way to not only get us through, but to actually savor the sweetness of a crazy Monday may just have to include these salted butterscotch brownies.
Want to hear about how these brownies came to be? I know you’re just dying to. Hold on to your britches, here we go…
Evolution of the best brownies ever:
It originated as merely the salted butterscotch, which is divine by its own right. I first consumed the decadent, buttery concoction with notes of salty sea air (aka sea salt) by the spoonful. (It would call to me throughout the wee hours of the night, no lies.) Then, seeing as I am a civilized human being, I began drizzling it over ice cream and yogurt. Once I conquered the dairy domain, I moved onto carbohydrates (ie toast) and suddenly, I got a wild hair! Chocolate! Of course the caramel + chocolate + salt equation is nothing new, but how amazing would this dreamy, creamy stuff be on… brownies?! (I mean, if you don’t think this isn’t the best version of “If you give a mouse a cookie” ever, I don’t even want to talk to you.) Bingo! A match made in pure pastry heaven. This is hands down the only brownie recipe you will ever need. Plain and simple.
But I think they could be elevated with some cold milk. Just sayin’. Maybe a straw, too. And a napkin.
Buen provecho, y’all!
- 1 cup heavy whipping cream
- 1 cup light brown sugar
- 4 Tablespoons unsalted butter
- generous pinch of sea salt flakes (ie Maldon)
- Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for about 8-10 minutes, stirring occasionally. Remove from heat and allow to cool and thicken for about 10 minutes.
- 8 Tablespoons salted butter, cut into cubes
- 1 cup unrefined sugar
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- ¾ cup unsweetened cocoa powder (Valrhona is the best!)
- splash of coffee or teaspoon espresso powder
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup unbleached flour
- ½ cup chocolate chips
- Preheat oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper. Spray or butter the parchment paper.
- Place butter in a medium saucepan and heat over medium heat until fully melted, golden brown and bubbling, whisking constantly for about 4-5 minutes. Remove from heat.
- Whisk sugar, salt, baking powder, cocoa powder, and a splash of coffee (or espresso powder) into the brown butter. Let mixture cool for about 5 minutes.
- Add in eggs, one at a time, whisking thoroughly. Splash in the vanilla. Whisk in the flour vigorously for about 2 minutes until smooth. Stir in chocolate chips.
- Drizzle ~1/4 cup (or desired amount) salted butterscotch over the top of brownies. Bake for 25-30 minutes or until an inserted toothpick comes out almost clean.
- Let brownies cool before cutting with a sharp knife. Drizzle more butterscotch sauce over the top and sprinkle with a little more sea salt when you are ready to serve.
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