Chocolate Butterscotch Brownies
These chocolate butterscotch brownies are really easy to make and mix up all in one pot so clean up is quick; which gives you more time to eat. The recipe is adapted from my well-thumbed copy of The Joy of Cooking. This is a double recipe, so it’s great for a crowd, but you can also cut the ingredients in half for a smaller batch.
Listen to this amazing playlist from alt–J and read my rant “The Tipping Point“ about a bad tipper…
Chocolate Butterscotch Brownies Recipe
Ingredients
- ½ cup butter
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp salt
- ¾ cup toasted nuts (pecans, almonds, walnuts, hazelnuts) (note 1)
- ¾ cup shredded coconut
- 1 cup good quality semi-sweet chocolate, chopped in large-ish chunks (about ½" square) (note 2)
Instructions
- preheat oven to 350F
- generously grease and flour a 9 x 13 glass baking dish (note 3)
- melt butter and brown sugar together in a saucepan over medium heat until butter is fully incorporated and sugar has dissolved (about 5 minutes)
- cool slightly (about 5 minutes)
- beat eggs and vanilla into the butter mixture (no need to transfer to another bowl, just mix everything in the saucepan)
- sift flour, salt, cinnamon and baking powder
- stir flour mixture into butter mixture
- stir in nuts and coconut
- stir in chocolate quickly without fully incorporating (some chocolate will melt and some will stay in chunks)
- scrape the batter into a baking dish and bake about 25 minutes
- cool completely and cut into squares
Notes
Note 1: Read my "Random Tip #2" about toasting nuts.
Note 2: Read my "Random Tip #3" about using good quality chocolate.
Note 3: Read my "Random Tip #1" about greasing pans.
Note 2: Read my "Random Tip #3" about using good quality chocolate.
Note 3: Read my "Random Tip #1" about greasing pans.