Chocolate Butterscotch Brownies
I don’t bake all that often mainly because I don’t think I am very good at it but secondly because baking really is an exact science. Unlike cooking where you can get away with not using exact measurements baking requires precise measurements otherwise the finished product will not turn out and most times I just don’t have the patience.
What then lead to my decision to make brownies? My wife’s best friend of 60 years was by for a visit and since she does not bake and does not really cook I decided to offer up a treat.
This particular recipe is an adaptation from the baking queen, Anna Olson, so I hope I do it justice.
Here is how we do this one.
- 10 oz (300 g) Bittersweet or Semisweet Chocolate, chopped
- ⅔ cup (150 mL) unsalted Butter
- ¾ cup (175 mL) Sugar
- 1 tsp (5 mL) Vanilla extract
- 3 large Eggs
- ½ cup (125 mL) All-purpose flour
- ½ tsp (2 mL) Salt
- 3 oz (90 g) Butterscotch chips
- 1/4 cup chopped Peanuts
Putting it all together:
- Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
- In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
- Stir in eggs, one at a time. Stir in flour and salt. Fold in the chopped peanuts and butterscotch chips.
- Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………