Salted Chocolate Brownies (Print Version)

# Ingredients:

01 - 1/2 cup melted butter, no salt added.
02 - 1/2 cup white sugar.
03 - 1/2 cup packed light brown sugar.
04 - 2 big eggs, kept at room temp.
05 - 1 teaspoon pure vanilla extract.
06 - 2/3 cup regular flour.
07 - 1/3 cup cocoa powder, unsweetened.
08 - 1/2 teaspoon of baking powder.
09 - 1/4 teaspoon of salt.
10 - 1/2 cup chocolate chips, semi-sweet.
11 - 1/2 cup butter for the butterscotch.
12 - 3/4 cup light brown sugar (butterscotch).
13 - 1/4 cup heavy cream.
14 - 1/2 teaspoon vanilla (for butterscotch).
15 - 1/4 cup extra chocolate chips for drizzle (optional).
16 - A pinch of flaky sea salt to sprinkle on top.

# Instructions:

01 - Preheat to 350°F and line an 8x8 pan with parchment paper.
02 - Stir together the wet stuff. Mix in the dry ingredients (sift first!) and fold in the chocolate chips.
03 - Bring butter, brown sugar, and cream to a simmer for a couple of minutes. Stir in vanilla.
04 - Spread half of the batter, swirl in butterscotch, then top with the rest of the batter and more butterscotch.
05 - Bake it for 30-35 minutes. A toothpick poked in should come out with some crumbs sticking to it.
06 - Cool completely. If you want, drizzle melted chocolate on top and sprinkle some flaky salt.

# Notes:

01 - Keep eggs at room temp before mixing.
02 - Watch the time—don't overbake.
03 - You can freeze leftovers for 3 months.

Back