Try these delightful Brownies with Butterscotch Sauce. Rich, fudgy brownies drenched in warm homemade butterscotch sauce — a decadent treat that satisfies both your sweet tooth and your soul. Try it warm for the ultimate indulgence! Click here for full recipe.

%rating%
%duration%

%title%

%title%

emborg
remove_btn
comment_img
Emborg placeholder
%rating%
%duration%

%headings%

%desc%

Ingredients
Instructions

Brownies with Butterscotch Sauce

Dessert & Sweets
Cake & Cookie
Home Baking
American

Rich, fudgy brownies drenched in warm homemade butterscotch sauce — a decadent treat that satisfies both your sweet tooth and your soul. Try it warm for the ultimate indulgence!

1 hr

9 persons

Ingredients

    Add to shopping list

    Instructions

    Step 1: Make Butterscotch Sauce

    • In a medium, heavy-bottomed saucepan (not non-stick), melt Emborg Unsalted Butter over medium heat.

    • Stir in brown sugar, salt, and Emborg Whipping Cream. Mix until smooth and well combined.

    • Bring to a gentle boil and simmer for 4–5 minutes, stirring occasionally and scraping the sides.

    • Remove from heat and stir in the vanilla. Let cool - it will thicken into a rich drizzle.

    Step 2: Make the Brownies

    • Preheat oven to 163°C (no fan).

    • In a small bowl, whisk together the flour, baking powder, and salt.

    • In a saucepan, melt Emborg Cook & Bake with both sugars over low heat. Stir until sandy in texture.

    • Remove from heat. Stir in milk chocolate chips until melted. Let cool for 3–5 minutes.

    • Whisk in cocoa powder until smooth. Add vanilla and eggs. Let rest for 10 minutes, then whisk again for a glossy batter.

    • Fold in dry ingredients just until combined. Stir in the dark chocolate chips last.

    • Lightly grease a 21×21 cm metal baking pan with Emborg Cook & Bake.

    • Pour batter into the greased pan. Tap the pan firmly to level - avoid using a spatula.

    • Bake for 20 minutes, or until an instant-read thermometer reads 94–96°C or a tester comes out with moist crumbs.

    • Cool completely in the pan before slicing - at least 1 hour.

    To Serve

    • Cut brownies into neat squares.

    • Plate each with a scoop of vanilla ice cream.

    • Drizzle generously with butterscotch sauce.

    • Garnish with a fresh strawberry.

    How was this recipe?

    Rate this recipe

    Comments(0)

    profile_pic

    %name%

    %time_passed%

    %comment%

    profile_pic

    %name%

    %time_passed%

    %comment%

    %image_array%
    %replycount%
    %reply%
    emborg
    1 hr
    9 persons

    Brownies with Butterscotch Sauce

    Rich, fudgy brownies drenched in warm homemade butterscotch sauce — a decadent treat that satisfies both your sweet tooth and your soul. Try it warm for the ultimate indulgence!
    Brownies with Butterscotch Sauce - Emborg Singapore


    9 persons

    Ingredients

      Add to shopping list

      Instructions

      Step 1: Make Butterscotch Sauce

      • 1. In a medium, heavy-bottomed saucepan (not non-stick), melt Emborg Unsalted Butter over medium heat.

      • 2. Stir in brown sugar, salt, and Emborg Whipping Cream. Mix until smooth and well combined.

      • 3. Bring to a gentle boil and simmer for 4–5 minutes, stirring occasionally and scraping the sides.

      • 4. Remove from heat and stir in the vanilla. Let cool - it will thicken into a rich drizzle.

      Step 2: Make the Brownies

      • 1. Preheat oven to 163°C (no fan).

      • 2. In a small bowl, whisk together the flour, baking powder, and salt.

      • 3. In a saucepan, melt Emborg Cook & Bake with both sugars over low heat. Stir until sandy in texture.

      • 4. Remove from heat. Stir in milk chocolate chips until melted. Let cool for 3–5 minutes.

      • 5. Whisk in cocoa powder until smooth. Add vanilla and eggs. Let rest for 10 minutes, then whisk again for a glossy batter.

      • 6. Fold in dry ingredients just until combined. Stir in the dark chocolate chips last.

      • 7. Lightly grease a 21×21 cm metal baking pan with Emborg Cook & Bake.

      • 8. Pour batter into the greased pan. Tap the pan firmly to level - avoid using a spatula.

      • 9. Bake for 20 minutes, or until an instant-read thermometer reads 94–96°C or a tester comes out with moist crumbs.

      • 10. Cool completely in the pan before slicing - at least 1 hour.

      To Serve

      • 1. Cut brownies into neat squares.

      • 2. Plate each with a scoop of vanilla ice cream.

      • 3. Drizzle generously with butterscotch sauce.

      • 4. Garnish with a fresh strawberry.