Chocolate Salted Butterscotch Brownies Recipe
Introduction
Chocolate Salted Butterscotch Brownies combine rich, fudgy chocolate with a luscious, buttery butterscotch topping and a hint of sea salt. This decadent dessert is perfect for those who love a balance of sweet and salty flavors in every bite.
Ingredients
- For the Brownie Base:
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Butterscotch Layer:
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a medium saucepan, melt 1/2 cup butter over low heat. Remove from heat and stir in granulated sugar, eggs, and vanilla extract until well combined. In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Step 3: Spread the brownie batter evenly in the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool slightly.
- Step 4: In a saucepan over medium heat, combine 1/2 cup butter, brown sugar, and heavy cream. Stir until smooth and bubbling, about 3–5 minutes. Remove from heat and stir in vanilla extract and sea salt.
- Step 5: Pour the butterscotch mixture evenly over the slightly cooled brownies. Sprinkle additional sea salt on top.
- Step 6: Allow brownies to cool completely in the pan before cutting. For best results, refrigerate about 30 minutes to set the butterscotch layer. Cut into squares and serve.
Tips & Variations
- Use parchment paper with overhang for easy removal of brownies from the pan.
- Substitute half the all-purpose flour with almond flour for a nuttier flavor and gluten-free option.
- For extra texture, sprinkle chopped toasted pecans or walnuts on top of the butterscotch layer before it sets.
- If you prefer a thicker butterscotch topping, double the ingredients for the butterscotch layer.
Storage
Store leftover brownies in an airtight container in the refrigerator for up to 4 days. The butterscotch layer may firm up when chilled; bring to room temperature before serving for the best texture. You can also freeze the brownies for up to 2 months—thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies without sea salt?
Yes, you can omit the sea salt if you prefer a sweeter treat. However, the salt enhances the butterscotch flavor and balances the sweetness nicely.
Can I use a different pan size?
Using a slightly larger or smaller pan will affect the thickness and baking time. If using a larger pan, reduce baking time slightly; if smaller, increase baking time to ensure the brownies cook through.
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Chocolate Salted Butterscotch Brownies Recipe
- Total Time: 50 minutes
- Yield: 9 servings (9 squares) 1x
Description
These Chocolate Salted Butterscotch Brownies combine a rich, fudgy chocolate base with a smooth, salted butterscotch topping. The contrast of bittersweet cocoa and buttery caramelized sugar with a touch of sea salt creates an irresistible dessert perfect for chocolate and caramel lovers alike.
Ingredients
Brownie Base
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Butterscotch Layer
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Prepare the Brownie Base: In a medium saucepan, melt the 1/2 cup of butter over low heat. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the brownies tender.
- Bake the Brownies: Spread the brownie batter evenly in the prepared baking pan. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool slightly.
- Prepare the Butterscotch Layer: In a saucepan over medium heat, combine the 1/2 cup of butter, brown sugar, and heavy cream. Stir continuously until the mixture is smooth and bubbling, around 3–5 minutes. Remove from heat and stir in the vanilla extract and sea salt to infuse flavor.
- Assemble the Brownies: Pour the warm butterscotch mixture evenly over the slightly cooled brownies. Spread carefully to cover the surface. Sprinkle additional sea salt over the top to enhance the salted caramel effect.
- Cool and Serve: Allow the brownies to cool completely in the pan to let the butterscotch layer set properly. For best results, refrigerate for about 30 minutes before cutting into squares. Serve chilled or at room temperature for a deliciously rich treat.
Notes
- Do not overmix the brownie batter to ensure a tender texture.
- Use parchment paper in the baking pan for easy removal and cleaner edges.
- Refrigerating brownies after adding the butterscotch layer helps it set and makes cutting easier.
- Adjust sea salt on top to taste; it balances the sweet butterscotch flavor perfectly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Brownies, Salted Butterscotch Brownies, Homemade Brownies, Caramel Brownies, Chocolate Dessert
