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March 18, 2014 / mintcustard

Butterscotch walnut brownies.

Walnut butterscotch brownies

Walnut butterscotch brownies

I do love a little bit of serendipity every now and again. Having spent last Saturday at the O2 immersing myself in a day of loud and live country music at Country to Country, I came home craving pulled pork and a big slab of squidgy brownies.

I knew I had dinner planned for Sunday night then! The pulled pork was amazing, soft and unctuous and the leftovers went into some steamed pork buns yesterday. That just left the brownies. I was happy to make plain and simple ones but then I remembered that from my last trip to the US I’d brought back some butterscotch morsels (amongst other things). There is something about the food aisles in another country that brings out the panic buyer in me! Does anyone else but me stop by Walmart to pick up a few baking bits and pieces before they have even checked into their hotel?

Toll House Butterscotch Morsels

Toll House Butterscotch Morsels

Anyway back to the brownies. I thought that butterscotch would be a little sweet on its own, so by adding the walnuts, the crunch and slightly earthy taste mitigated that somewhat. As the morsels were just sprinkled on top of the brownies I replaced the caster sugar with soft brown sugar to ramp up the fudge flavours within the brownie itself.

Ingredients:

150gr unsalted butter cut in small cubes, 200gr chopped chocolate, 100ml strong black coffee, 250gr  soft brown sugar, 3 medium eggs, 100gr plain flour,  100gr walnut pieces, handful of butterscotch morsels if you have them or chopped caramac bar would do just as well. or chopped fingers of fudge.

 

Method:

  1. Download The Dixie Chicks and put them on loudly whilst you prepare to bake.
  2. Preheat the oven to 180c. Grease and line a brownie tray with butter and baking paper.
  3. In a heat proof bowl melt the chocolate and butter over a pan of simmering water – make sure the bowl doesn’t touch the water.
  4. When all melted out of the bain marie stir in the sugar and cold coffee.
  5. Beat the eggs with a fork and mix them into the mixture. When smooth fold in the sieved flour and the walnut pieces.
  6. Turn the mixture into the prepared tin and bake for 15min. Remove from the oven and scatter on the butterscotch morsels, caramac or fudge pieces.
  7. Put back in the oven for another 10mins until the mixture is set, but still a bit sticky.
  8. Leave to cool completely before slicing in squares, devour.
  9. Actually that last instruction is a lie, eat warm with a good dollop of cream. Heavenly.
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