Ingredients: |
Ingredients: BUTTERSCOTCH BATTER:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (8 tablespoons) butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup butterscotch chips
CHOCOLATE BATTER:
1/2 cup (8 tablespoons) butter, softened
5 ounces semisweet or bittersweet chocolate (a little less than 1/2 cup), chopped
1 1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips
FROSTING:
4 ounces semisweet or bittersweet chocolate, chopped
1/4 cup butterscotch chips
2/3 cup evaporated milk or heavy cream
4 tablespoons butter, cut into small pieces
1 cup granulated sugar
1/2 teaspoon vanilla extract
Extra butterscotch chips for sprinkling
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Directions: |
Directions:Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil and lightly coat with nonstick cooking spray.
For the butterscotch batter, in a medium bowl, mix together the flour, baking powder and salt. Set aside. With a handheld electric mixer or in the bowl of a stand mixer, beat together the butter, sugar, and vanilla until creamy. Add the eggs and beat until blended. Gradually add the dry ingredients until combined. Stir in the butterscotch chips.
For the chocolate batter, combine the butter and chocolate in a microwave-safe bowl and cook until the butter and chocolate are melted. Whisk until smooth. Add the sugar and stir to combine. Whisk in the eggs and vanilla. Mix in the flour, baking powder and salt until the batter is smooth. Stir in the chocolate chips.
Spread the chocolate batter in the prepared pan. Drop spoonfuls of the butterscotch batter on top and use a butter knife to gently swirl the two together. Don’t overmix or else you’ll end up with muddy batter. If you want distinct swirls, run your knife through a few times but don’t overdo it.
Bake for 30-35 minutes until a toothpick or sharp knife inserted in the center comes out with moist crumbs. Let cool completely on a wire rack.
For the frosting, pour the evaporated milk or cream into a small saucepan and bring it to a boil. Immediately remove from the heat and stir in the chocolate and butterscotch chips. Cover the pot and let it stand for 10 minutes. Scrape the warm mixture into a food processor or blender and add the sugar, butter and vanilla. Process the mixture until it is perfectly smooth, 1-2 minutes. Let the frosting stand for a few minutes until it has thickened to a spreading consistency. Spread the frosting on the cooled bars and sprinkle with extra butterscotch chips. Chill in the refrigerator until ready to serve. |
This recipe for BUTTERSCOTCH BROWNIE BARS WITH CHOCOLATE SATIN FROSTING is from