Description
Indulge in fudgy brownies enhanced with a rich butterscotch swirl and a sprinkle of flaky sea salt, balancing bitter and sweet flavors perfectly.
Ingredients
Scale
- 1 cup unsalted butter
- 8 oz dark chocolate
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp flaky sea salt
- 1/2 cup packed dark brown sugar (for butterscotch)
- 4 tbsp unsalted butter (for butterscotch)
- 2 tbsp heavy cream (optional for butterscotch)
- 1/2 tsp vanilla extract (for butterscotch)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Melt chocolate and butter together using a double boiler or microwave, stirring until smooth.
- Whisk together eggs and sugars until glossy, then fold in melted chocolate mixture.
- Sift flour and cocoa together, then gently fold into the chocolate mixture until combined.
- For the butterscotch, combine dark brown sugar and butter in a saucepan over medium heat until melted. Stir in cream and vanilla, simmering for 1-2 minutes, then cool slightly.
- Spread half the brownie batter into the prepared pan, drop spoonfuls of warm butterscotch over the surface, and add remaining batter, swirling with a knife.
- Bake for 25-35 minutes until edges are set and a toothpick inserted shows moist crumbs.
- Let cool for at least 1 hour, then sprinkle with flaky sea salt before cutting into squares.
Notes
For fudgier brownies, slightly underbake and cool completely before slicing. Optional: toast nuts for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg