The title is a mouthful, I know. But I like descriptive titles. People search for recipes based on ingredients and common names and I’m making it easy for them. Besides, it’s such a pain coming up with names for dishes.
Anyway, my obvious intention in creating this recipe is to combine two classic brownie recipes. This is my second attempt, actually. The first time I did it, I simply spooned the butterscotch batter and melted chocolate in the baking pan, swirled to create the marble effect and the baked result was a mess. The chocolate was still soft and gooey when I cut the brownies. I panicked, placed the entire tray in the fridge and I couldn’t cut the brownies after that because the chocolate had hardened.
I’ve rethought the entire process since and realized that the trick was to divide the butterscotch brownie batter into two portions and stir in the melted chocolate into one portion.
It worked — that’s the baked uncut brownies in the photo above. I was baking at 5.30 a.m. so that the kids could bring brownies for their school recess. They have half-day classes for the entire week because of the mid-term exams. I spoil them rotten during exam days, you know, because I want them to eat well. I packed five brownies for each kid so that I can be sure that they will still eat enough even if classmates ask for some. And they do ask. Sharing their food with classmates has become a way of life with my kids. I should be flattered, really, because the classmates love my kids’ baon. I don’t mind packing extra food so long as there’s enough for my kids to eat.
The basic butterscotch brownie recipe is from my sister-in-law, Susan. I changed the amount of sugar because I added melted chocolate and I didn’t want the baked brownies to be irritatingly sweet.
Ingredients :
1/2 c. of butter, melted
1-3/4 c. of dark brown sugar
2 eggs
1-1/2 c. of all-purpose flour
2 tsps. of baking powder
1 tsp. of salt
2 tsps. of vanilla extract
170 g. of dark chocolate
Bake the brownies :
Stir the brown sugar in the melted butter. Cool.
Mix together the flour, baking powder and salt.
Melt the chocolate over hot water. Cool for about 10 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating after each addition.
Add the flour mixture to the butter-sugar-egg mixture and stir until well-blended. The mixture will be thick. Pour in the vanilla extract and mix to blend.
Transfer half of the batter to another mixing bowl. Into one portion, pour the melted chocolate and mix until blended.
Grease a baking pan (mine is 5×9, I think). Spoon the two batters alternately into the pan. Dip a pointed knife into the batter on one corner of the pan, drag to the opposite end, make a U-turn to return to the opposite direction… do this until you have covered the entire pan.
Bake in a preheated 170oC oven for 20 minutes. Turn off the oven, leave the baking pan inside for another five minutes then remove and place on a wire rack to cool. Cut into squares and serve.
Okay, WHEN to cut is a bit tricky. Most brownie recipes say cut while still warm. I suppose that is true when the brownies are cooked through and through. But I always underbake my brownies to make sure that they will remain chewy even after refrigeration. So, I cut my brownies after they have cooled completely. That way, the parts that the knife touch don’t crumble.
I’ve never baked a combination brownie before, so I’ll try this one. Mukhang masarap ngang ibaon.
Wow…that looks so good!!! I wish I were the classmate of your kids so I can have a taste of that hehe
Josie, it’s one of the easiest baking projects I’ve done. I suggest adding nuts though. I didn’t because my kids aren’t fond of nuts.
LOL Rose, back to high school hehehe
It never occur to me to undercook my brownies. I usually sprinkle water on them and microwave it so they can still be chewy after…however, undercooking seems like the way to go.
Thanks for this… I saw a similar recipe in my consultant’s waiting area. I resolved to copy it next time I was there but somebody got to it first! The page was missing.
Anyhu this looks delicious!
Midas, underbaking is a trick I learned from my sister-in-law from whom I also got the recipe for the butterscotch brownies.
auee, am making them again with pili nuts hehehehe
yummy yummy
OH YES! I did it, perfectly
Hi Connie,
Its good to learn a lot from your recipe,i am starting or learning to bake,and i think the brownies will be a good start.
Hello!
just want to ask what kind / brand of dark chocolate do you use? It’s just that there are heaps of dark chocolate in the supermarket and I really don’t know what to use.
Precy, check out the first photo on this page.
hello Ms. connie
ill be baking this brownies by sunday for my dad’s birthday. i jut like to ask the brown sugar did you pack it when you measure. Thanks a lot….
No, Mark.
Hi Miss Connie, i’d like to ask, i baked brownies few days ago and had a problem on how to slice, I used non-stick pan, will it be safe to use an ordinary knife to slice w/o scratching the pan? And I guess I sliced my brownies immediately which gave me many brownies crumbs =(
Daji, try chilling first to avoid crumbs. To avoid scratching the pan, use a non-stick spatula instead of a metal knife.
Connie, I’m so interested to buy your cookbook. Where can I buy it? Thanks!
Pamela, click on the banner link on the sidebar.
hi! when you say to alternately pour the 2 mixture is it in alternate layers or alternate row? thanks
Alternate spoonfuls, doesn’t matter where they fall.
Hi Miss Connie,
Yay! Finally a recipe I was able to make successfully. Hehehe.
Thanks, I really love visiting your site.
i will try that tom… thanks connie
Ms. Connie,
ask ko lang po.. will i need to cook the brown sugar with butter?
thanks po.. God bless
“Stir the brown sugar in the melted butter.” The butter is already melted and off the fire.
thanks po
sencia na it will be my first kc to bake.. hehe and my 1st time to comment.. thanks po ulit, ur such a big help for us na OFW na di marunong magluto way back sa pinas..
Ms. Connie eto pla yun.. hehe eto sana gusto ko gawin double and batter at para mas makapal.. same time pa rin po ba or i need to make adjustment? thanks po..
Of course you’ll have to make adjustments.
Ms. Connie lubus lubusin ko na.. hehe pano un adjustment? i mean ilan mns po bale cia nun? kc dati ginagawa ko un 20mns tpos leave it for another 10 mns while the oven is off na.. thanks =)
Hindi ako alam kasi hindi ko ginagawa yun eh.
Where do you buy and what brand dark chocolate do you use for baking?
Mostly, I buy from Bakers Depot. But the nearest branch is in Robinson’s. So, if urgent, I just buy Shopwise. Lindt is good.