Ultimate Chocolate Brownies
Serves 4 | with Warm Butterscotch Sauce and Pecans
It doesn't get much better than a warm chocolate brownie smothered in homemade butterscotch sauce and topped with crunchy toasted pecans. Grab a spoon and get ready to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
White Sugar
½ tbsp
Espresso Powder
1.5 cup
All-Purpose Flour
(Contains Wheat)
½ cup
Brown Sugar
113 mL
Cream
(Contains Milk)
56 g
Pecans
(Contains Pecans)
2 unit(s)
Egg
(Contains Egg)
½ cup
Cocoa Powder
½ cup
Icing Sugar
Not included in your delivery
½ tsp
Salt*
12 tbsp
Butter*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350°F. Gather all required baking tools. Grease an 8x8-inch metal baking tin with 2 tsp softened butter. Line the base and sides of the tin with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the tin. This helps to easily remove brownies once cooled.)
Add 8 tbsp butter to a small pot over medium heat and stir until completely melted, 1-2 min. Immediately whisk in cocoa powder, icing sugar and 1/2 tsp salt until smooth. Using a whisk or electric mixer, beat together eggs, white sugar and espresso powder in a large bowl until thickened, 2-3 min. Add warm cocoa mixture to egg mixture, then beat until combined, 1 min. Sprinkle over 1/2 cup flour and stir until no floury streaks remain. (NOTE: Reserve remaining flour for a future creation.)
Pour brownie batter into the prepared tin and smooth into an even layer. Bake in the middle of the oven until puffed and shiny on the surface, 20-25 min. (NOTE: Do not overbake; brownies taste best when slightly underdone. You can check by placing a wooden skewer into the centre of the brownies, which should come out with a few crumbs attached when ready.) Place the tin on a wire rack and allow brownies to cool to room temp, for 1 hr, before removing from the tin.
Add 4 tbsp butter and brown sugar to a medium pot over medium-high heat. Cook, stirring constantly, until mixture comes to a simmer, 2-3 min. Reduce heat to medium and continue to cook until mixture is smooth and glossy, 1-2 min. Slowly stir in cream, 1 tbsp at a time, until fully incorporated. Stir in 1/4 tsp salt, then continue to cook until thickened and slightly reduced, 2-3 min. Remove from heat and transfer to a small bowl. Drizzle butterscotch sauce over top of baked brownies, then sprinkle pecans over top. Using a sharp knife, cut brownies into equal squares and serve. Use any leftover butterscotch sauce for drizzling over ice cream or other baked goods.