My Butterscotch Brownies recipe swirls a fudgy brownie with chewy blondie and butterscotch chips for the ultimate mashup dessert bar—rich, gooey, and unforgettable! Get the recipe 👉 https://www.biggerbolderbaking.com/butterscotch-brownies
Butterscotch Brownies (Brownie + Blondie Swirl!) 🍫✨ INGREDIENTS ✨🍫 Brownie Batter • 4 large eggs (room temperature) • 1 cup + 2 tbsp (8¼ oz/227 g) granulated sugar • 1 cup + 2 tbsp (6¼ oz/177 g) dark brown sugar • 1 cup (8 oz/225 g) butter, melted• 2 tbsp vegetable oil • 1 tbsp vanilla extract • 1 tsp salt • 1 cup (5 oz/142 g) all-purpose flour • 1 cup (4 oz/115 g) unsweetened cocoa powder
Blondie Batter • 1 cup (8 oz/225 g) butter, melted & cooled • 2 cups (12 oz/340 g) dark brown sugar • 2 large eggs (room temperature) • 1 tbsp vanilla extract • 1 tsp salt • 2 cups (10 oz/284 g) all-purpose flour • ½ cup (3 oz/85 g) butterscotch chips + ¼ cup (1½ oz/43 g) for topping
📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌 Hi Bold Baker, I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30 am Pacific Time every Thursday!
A decade of baking bigger and bolder with home bakers like you!I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America,” "Baker's Dozen" on Hulu, and segments produced for "The Today Show."
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold… and that’s what I want to bring to every one of my “Bold Bakers”!
Bold Bakers, we've all
heard of the famous brookie,
but have you ever had a brownie?
No, you haven't, because
I just came up with it.
It is a mashup between
a blondie and a brownie,
the best of both worlds in one dessert.
This recipe is going to
set the internet abuzz
because it is so
delicious, really easy to make,
and you can have it within under an hour.
So I'm gonna show you how to make it.
We're gonna start out by
making the brownie batter.
This is really easy.
As always, the
printed recipe can be found
on biggerbolderbaking.com.
In large bowl, I'm gonna
add in some melted butter
and a little bit of oil.
Now the oil adds moisture.
The melted butter yields
you a really fudgy brownie.
Don't ever make a brownie batter
that doesn't call for melted butter.
FYI, I use salted butter
because it has so much more flavor.
Into this, we're going
to add a combo of sugars,
granulated white sugar,
and then my favorite, dark brown sugar.
Now, not only does that
brown sugar add flavor,
both of them add moisture,
which makes for a really moist brownie.
Into this, we're going to
add in a little bit of salt
because all recipes need salt,
and especially with chocolate,
it really complements it
and brings out all the lovely flavors.
A little bit of vanilla extract.
Please use the good stuff.
You know what I mean.
We all have not so good stuff,
and then we've got really good stuff
that we use for special occasions.
Use the good stuff.
And then some room temperature eggs.
I have those out at room temperature,
so they whisk up so much better.
Now all you have to do by hand
is just whisk these together.
How great is that?
Just look at this.
This is the foundation for your brownie.
Really good quality ingredients,
full of flavor,
almost like liquid caramel.
Absolutely gorgeous.
And then we're going to
add in our dry ingredients.
So I like to sift these in.
We have some all-purpose flour.
We don't have any raising agent
because with a brownie,
you don't usually have raising agents.
And then we have our cocoa powder.
Now you want to use a
really good quality,
unsweetened cocoa powder.
That's what will give you
like next level brownies.
I'm not the biggest sifter in the world,
but my rule of thumb is
when I use powdered sugar
and cocoa powder is to sift
because those contain moisture
and it can make it a little bit lumpy,
as you can see some lumpy lumps.
So we like to sift those out of there
and get a really fine batter.
For this recipe, it's
definitely worth investing
in the good cocoa powder,
the one that they have on the top shelf.
And definitely don't
do what I did as a child
was when I couldn't find cocoa powder,
I used hot chocolate powder.
Oh well, live and learn.
Just whisk now until you form a batter.
So this is our brownie batter.
If you like nuts in your brownies,
then feel free to put in
some hazelnuts, some pecans.
Make sure they're toasted beforehand
so you get that lovely, nutty flavor.
But I like to leave my plane
because I've got some
secret little ingredients
I'm going to be putting in later.
So I'm going to set my
brownie batter over to the side
that'll hang out for a minute
and we are going to
make our blondie batter.
So for the blondies, I just
want to put that out there.
I think I might have
the best blondie recipe
on the internet.
I make such a great blondie.
The secret is the
ingredients, the ratios,
and also the baking of this recipe
is really what's going
to make it like amazing.
So here in a nice big bowl,
we're going to do
something similar to the brownie.
Here I have melted butter again.
Always a good sign when you see a blondie
with melted butter, very delicious.
And next to go in is
our dark brown sugar.
If you've never had a blondie before,
a blondie is like a brownie, but with
like no cocoa powder.
So you get all those
lovely caramel tones,
the saltiness, the
vanilla, the dark brown sugar,
the melted butter, but
with no cocoa powder.
So that's why the mashup of this dessert
makes like such sense.
And the textures are similar,
so it works so well together.
Into the brown sugar, we're going to add
some vanilla extract,
again, a little bit
of salt and some eggs,
and then give that a whisk together.
So I just want to
emphasize using dark brown sugar
over like a light brown
sugar or golden brown sugar,
because brown sugar has
the benefit of added molasses
and molasses like add to
those instant caramel flavors.
So like the darker the
sugar, the better the flavor.
So definitely look for that dark sugar.
Smooth and delicious.
I'm just going to sift over my flour
to give us a nice smooth batter.
And then just whisk in your flour.
So I mentioned a secret ingredient
and it is butterscotch chips.
Now, if you've never heard of a
butterscotch chip before,
it is just that.
It's not a chocolate chip.
It's not a white chocolate chip.
It's butterscotch.
So it's quite sweet.
It has kind of caramelly
flavors, vanilla a lot.
It's really very tasty.
And it kind of always has
me coming back for more.
If you do not have
butterscotch chips in your country,
do not worry.
You can also use white chocolate chips
and that will work really well too.
So I like to add those
into my blondie batter,
but I do probably around two thirds
and then I reserve some for the top.
I just fold those into my batter.
And that's a nice little surprise
when you're eating bites of this dessert.
Okay, here you go.
I've got both my batters mixed up.
Now let's get it into
the pan and into the oven.
And you can really see what
this dessert is all about.
So to bake our brownies, I
have a lined nine by 13 pan.
And all I'm gonna do is
just do dollops of the bashers,
alternating the two.
Feel free to get creative.
There is no wrong way to do this
because we want to get a good mix.
We don't want like just
one bite of butterscotch
and one bite of brownie.
We want like in one
bite, you get both things,
which just makes it
like absolutely delicious.
So I'm gonna bake this
dish off straight away
when it's assembled.
But if you want to be like next level,
you could do the
hundred hour brownie trick,
which is cover this
up, put it in the fridge,
leave it in there for a
few days, bake it off,
put it back in the fridge,
and you just end up with
this insanely tasting brownie.
It will make it like saltier.
They make it all the flavor stronger.
The texture will be better.
It will be incredibly moist.
Really good technique.
So feel free to do that either.
And if you can't wait like
me, then just bake it off.
So our last finishing touches.
I have a butter knife here
and I'm just going to
swirl the two bashers together.
Like I said, we
wanted the perfect mishmash
of both bashers.
We don't just want
chunks of the one batter.
So I'm going to go
horizontal and then bring it vertical.
Look at those just meshing together.
Don't forget about these
little butter scotch chips
that we set aside and that is it.
Oh my gosh, this weighs an absolute ton.
It's ready to go into the oven.
So let's not waste any
more time and get it in there.
Bake your brownie at
350 degrees Fahrenheit.
108 degrees Celsius for
just around 35 minutes.
I don't want you to go over that time
because that's the sweet
spot that will give you
like the ultimate fudgy brownie.
So when these come out of the oven,
your brownies will be really gooey
with kind of a jiggle in the middle.
That is totally fine.
That's what we want.
Just like a regular brownie.
I'm really delighted with how this looks.
You see this lovely,
beautiful marbling on the inside
and you're able to tell
that it's a mix of a brownie
and a blondie.
And of course, because
I do nothing by halves,
I like to cut myself nice big squares.
And let me show you just
what's on the inside here.
This is the money shot.
Look at that gooey, blondie,
swirled perfectly with some brownie.
This dessert is already over the top,
but why not take it a little bit further?
I topped mine with some vanilla ice cream
and some fudge sauce
and some caramel sauce
because why not?
Go big, go bold or go home.
There's nothing more I
can do to convince you.
Head into the kitchen, make this recipe,
subscribe to my channel.
I'll see you back here again really soon.
So delicious!
