Double-Decker Butterscotch BrowniesUser Submitted Recipe
Double-Decker Butterscotch Brownies
¾ cup butter 1 cup all-purpose flour
2 cups sugar Butterscotch Glaze (recipe follows)
2 teaspoons vanilla Chocolate Ganache (recipe follows)
¾ cup sweetened cocoa
1 package (about 11 oz. butterscotch-flavor baking chips)
¼ cup water
¼ cup sugar
1 tablespoon light corn syrup
½ cup whipping cream
1 cup chocolate chips
Place butter, sugar and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 6 and beat until creamy, about 2 minutes. Stop and scrape the bowl. Turn to Speed 4 and add eggs one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add remaining brownie ingredients. Turn to Speed 2 and mix until blended, about 30 seconds.
Pour into 15 ½ x10 ½ -inch jelly-roll pan that has been lined with foil and greased. Bake at 350 degrees for 14-16 minutes or until top springs back when touched lightly in the center. Remove from oven and cool in pan for 2 minutes. Invert onto cutting board, remove foil, and flip right-side up onto wire rack; cool completely.
Place butterscotch chips in mixer bowl. Attach bowl and flat beater to mixer. Bring water, sugar and corn syrup to boil in small saucepan over medium high heat. Turn to mixer to Stir Speed and carefully our in hot syrup. Mix until smooth. Cool slightly but use while warm; mixture sets as it cools.
Pour Butterscotch Glaze onto brownie and spread evenly. Before glaze sets, slice brownie layer in half and stack on half on the other. Cool until glaze sets drizzle with Chocolate Ganache. Slice into 2x1 ¾ -inch bars once ganache sets.
Heat cream in small saucepan over medium low heat until bubbles appear around edges of pan. Pour over chocolate chips and stir constantly until mixture is smooth and begins to thicken. Use while warm.
Servings2 Dozen Brownies
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!