This recipe was originally found in ‘500 Cookies, Biscuits and Bakes’ by Catherine Atkinson.
It appealed to me because I love brownies, especially sickly sweet, rich, dark chocolate brownies, but I know quite a few people who aren’t that into chocolate (STRANGE!) so I thought this recipe would be great to try for them.
INGREDIENTS FOR 9 LARGE OR 16 SMALLER BROWNIES
- 175g soft light brown sugar – fancy, expensive stuff that you never use again.
- 75g butter
- 175g chopped walnuts – if you can buy pre-chopped it will save you a lot of time or blending the walnuts would be easier than individually chopping each walnut like I did.
- 3 eggs – free range please!
- 175g self-raising flour
- 1 tsp vanilla extract – I forgot to add this and am pretty sure it wasn’t missed.
- 450g white chocolate drops – WARNING, this is A LOT of chocolate chips!
- Square Tin
- Microwave – to melt the chocolate and butter in or you can use a bain-marie
- Knife – to chop the walnuts & brownies
- Baking Paper/Parchment
- Mixing Bowl
- An Oven
1. Turn the oven up to 190c.
2. Line a tin with baking paper/parchment – my trick is to butter the tin first, then cut the paper to match the tin exactly (a little extra time now will save you picking paper out of your bake later down the line) then butter the paper too to make it easy to peel off later.
3. Melt 90g of white chocolate with all of the butter, leave to cool slightly – you can do this in a glass bowl over a pan of boiling water (bain-marie), or like me put them both in the microwave for about 40 seconds, stirring halfway through.
4. In a separate mixing bowl add three eggs to the light brown sugar and whisk well, then add the melted chocolate and butter – this takes quite some whisking so prepare for achy arms. But tastes amazing, like condensed milk, so well worth licking the whisk at this point!
5. Slowly add the flour and fold into the mixture with a spatula.
6. Add the remainder of the white chocolate drops and the chopped walnuts (and vanilla extract if you want to) and mix until thoroughly combined.
7. Spoon the mixture into the baking tin and level out with the spatula – this is a good time to lick the bowl.
8. Bake for 30 minutes – mine were ready, and frankly a little over-baked after 25 minutes, so maybe check on them after 20 minutes to see if they are ready by putting a knife in the centre of the cake. I do like mine quite gooey but others prefer a more cakey texture.
9. Leave to cool completely in the tin – or like me, cut a slice and try to eat it while the brownie is still like molten lava.
10. Once completely cool, cut into 9 large or 16 small squares and store in an airtight container.
The uses of these delicious butterscotch brownies are…
- Excellent as a snack with a warm cup of tea.
- Eat them and they will make you extremely happy.
Although these brownies are by no means the best brownies I have ever tasted, they are a great alternative for those who prefer a toffee flavour to chocolate (weirdos).
Good luck if you are giving this a go at home!