Surely you can’t improve upon the chocolate brownie, can you?
Whilst there is always a place in my heart for simple classic bakes, I feel that the humble brownie is in need of a little… adult elevation. And this may be just the ticket – by rippling it with a rich rum and butterscotch sauce.
If you like your flavours rich and dark, this may be the perfect treat that you never knew you needed.
It’s just heavenly served warm with a good vanilla ice cream. And maybe just a little thimble of rum on the side, too…!
Rum Butterscotch Brownies
A twist on the classic chocolate brownie, rippled with a dark rum butterscotch sauce!
Rum Butterscotch sauce:
- 75 g unsalted butter
- 150 g double cream
- 225 g light brown sugar
- 1 tsp fine salt
- 1 tsp vanilla extract
- 2 tbsp dark rum (optional)
- 250 g unsalted butter (250g)
- 250 g dark chocolate (about 55% cocoa solids)
- 250 g caster sugar
- 250 g light brown sugar
- 1 tsp fine salt
- 1 tbsp vanilla extract
- 4 large eggs
- 125 g plain flour (125g)
- Melt the butter in a large saucepan over a medium heat, then add the cream and brown sugar. Stir everything together, then leave alone as you bring it to a boil.
- Check the temperature periodically – you want it to reach 110c to be the perfect consistency.(f you don’t have a sugar thermometer, boiling it for about 4 minutes will give you a similar result.
- Remove from the heat, and stir in the salt, vanilla extract, and dark rum, then set aside to cool.You can speed up cooling by placing the bottom of the saucepan into cold water.
- Preheat the oven to 180c / 160c fan.Grease and line a 9”x13” tin with baking parchment.
- Set up a Bain-Marie over a low heat, and gently melt the butter and chocolate together.Stir occasionally with a spatula, and once smooth set aside to cool slightly.
- In a stand mixer fitted with a paddle attachment, combine the caster sugar, brown sugar, salt, and vanilla. Mix together momentarily, then add the eggs one at a time, stirring well after each addition.
- Add the chocolate mixture and mix until everything is well combined.
- Lastly, add the plain flour, and mix just until you can no longer see dry patches.
- Pour 3/4 of the brownie batter into the prepared tin, and tilt and shake to pan to create an even layer.
- Pipe 2/3 of the butterscotch over the surface of the brownie batter in a diagonal pattern.
- Add the remaining brownie batter, then shake and tilt the pan to cover evenly.
- Finally, use the remaining butterscotch to create diagonal lines over the surface.
- Bake for about 50 minutes, then leave to cool completely in the tin.
In order to cut the brownies neatly, chill completely in the fridge first. Serve either at room temperature, or warmed.
Calories: 332kcalCarbohydrates: 39gProtein: 3gFat: 19gSaturated Fat: 11gCholesterol: 69mgSodium: 217mgPotassium: 125mgFiber: 1gSugar: 32gVitamin A: 479IUVitamin C: 1mgCalcium: 37mgIron: 2mg
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I’m going to try making these today (I had to google “Bain Marie” … oh, a double-boiler as we call it in the States LOL). Thanks for sharing it looks delicious.
Ah, yes! It’s what I’ve always called it, and apparently was named after an ancient alchemist called Mary, who used the method to heat things gently. Double boiler makes a lot more sense though!