Ultimate Chocolate Brownies
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!
The quantities provided above are averages only.
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
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
½ tbsp
Espresso Powder
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
½ cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
113 mL
Cream
(Contains Milk)
56 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
2 unit(s)
Egg
(Contains Egg)
½ cup
Cocoa Powder
(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
Not included in your delivery
½ tsp
Salt*
12 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Beat eggs, white sugar and espresso powder together in a large bowl using a whisk or electric mixer until thick, 2-3 min.
- Add cocoa mixture to egg mixture and 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 also place a wooden skewer into the centre, 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, 1 hr.
- 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. Continue to cook until thickened and slightly reduced, 2-3 min. Remove from the heat and transfer to a small bowl.
- Drizzle butterscotch sauce over top of brownies, then sprinkle pecans over top.
- Using a sharp knife, cut into equal squares and serve.
- Use any leftover butterscotch sauce for drizzling over ice cream or other baked goods!