The alluring thing about brownies is their simplicity and decadence. Classy enough for a dinner party and casual enough for a gift, brownies are one of the more versatile desserts. While cookies come in different shapes and sizes, brownies can be spicy or bitter, pudgy or crispy, gooey or soft. It’s all a matter of taste and opinion. Brownies are so easy to make, that experimenting with the recipe should be encouraged in every cookbook and every box of mix.
Starting with a basic recipe from Baking: From My Home to Yours, I realized I had leftover butterscotch bits, and thought, “What’s the harm in melting butterscotch with the chocolate?” The answer is absolutely nothing.
I’ve separated the instructions by order in which ingredients should be combined:
- 2 Sticks of unsalted butter
- Equal parts butterscotch bits & chocolate bits
- You can pick your favorite kind and experiment with the exact amount. I used about one cup of semisweet chocolate and one cup of butterscotch.
Gently mix the above ingredients in a heat-safe bowl placed on top of a pot of simmering water. Once everything is melted remove the bowl from the heat.
- 1 cup of regular sugar
- ½ cup of brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ½ tablespoon of cinnamon
- ½ teaspoon of salt (omit if using salted butter)
Stir the sugar, cinnamon, and vanilla into the melted mixture until the combined ingredients are slightly grainy. Add the eggs one at a time until the batter is smooth.
- 1 cup all-purpose flour
Add the flour last, mixing only until the flour is completely incorporated into the batter.
Pour the chocolatey-buttery goodness into a pan lined with parchment paper. Bake at 325 for 20 minutes. Cool, cut, and enjoy!