Chocolate Butterscotch Brownies

March 16, 2015
chocolate butterscotch brownies

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 altJ and read my rant The Tipping Point about a bad tipper…

Chocolate Butterscotch Brownies Recipe
  • 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)
  1. preheat oven to 350F
  2. generously grease and flour a 9 x 13 glass baking dish (note 3)
  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)
  4. cool slightly (about 5 minutes)
  5. beat eggs and vanilla into the butter mixture (no need to transfer to another bowl, just mix everything in the saucepan)
  6. sift flour, salt, cinnamon and baking powder
  7. stir flour mixture into butter mixture
  8. stir in nuts and coconut
  9. stir in chocolate quickly without fully incorporating (some chocolate will melt and some will stay in chunks)
  10. scrape the batter into a baking dish and bake about 25 minutes
  11. cool completely and cut into squares
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.


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