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…!
A twist on the classic chocolate brownie, rippled with a dark rum butterscotch sauce!
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 332kcal
Ingredients
Rum Butterscotch sauce:
75gunsalted butter
150gdouble cream
225glight brown sugar
1tspfine salt
1tspvanilla extract
2tbspdark rum(optional)
Brownies:
250gunsalted butter(250g)
250gdark chocolate(about 55% cocoa solids)
250gcaster sugar
250glight brown sugar
1tspfine salt
1tbspvanilla extract
4largeeggs
125gplain flour(125g)
Instructions
Rum Butterscotch:
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.
Brownies:
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.
Notes
In order to cut the brownies neatly, chill completely in the fridge first.Serve either at room temperature, or warmed.
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!
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2 comments
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!