Rich and chewy dark chocolate brownies are baked to perfection then smothered in homemade butterscotch sauce and a touch of flaky sea salt. These salted butterscotch brownies are the ultimate fudge brownie with crisped up edges and the chewiest chocolate bite dotted with melted chocolate chunks within. They are sticky, sweet-salty, and full of ooey-gooey goodness.
Fall is my favorite baking season of the year. All of the comfort, warmth, and punch of flavor you want in a Fall dessert starts with the most amazing homemade butterscotch sauce. I had extra butterscotch sauce from baking mini pumpkin cheesecakes that are coming to the blog soon. But this sauce was like liquid gold! So I knew I had to use up the rest of it in another dessert that really showcased it in all its glory.
I decided that layered brownies with a Fall twist of cozy butterscotch would be perfect. What I love about this butterscotch sauce is how versatile it is. You could use it as a topping on other desserts like Apple Pie, Mini Cheesecakes, and so much more!
Chewy Cocoa Brownies
If you are a chocoholic like me then you have had your fair share of brownies! And wow, there are so many recipes out there. And whether you’re a box mix brownie fan, or made from scratch all the way, you will love the following cocoa fudge brownies!
Since childhood, my Mom constantly made the most amazing cocoa brownies. She and I would measure and mix together and we would make a huge pan of cocoa brownies. And then I would be digging in long before that dreaded one hour waiting / setting period came around. In fact, I remember standing in our kitchen stealing corner bites with a fork the second they were out of the oven. I learned how to make killer brownies from my mom. And I also learned, Don’t eat hot brownies out of the oven because they burn your mouth!
I am pretty sure her trusted recipe was a version of the famous Audrey Hepburn brownies. And my version here is definitely inspired by the childhood brownies my mom made.
My homemade brownies are a bit different than the ones my Mom made. And here’s how. These decadent fudge brownies use salted butter for added flavor, a touch of dark brown sugar for extra chewiness, and dark cocoa powder for rich chocolate flavor. And bonus, they are so easy to make!
How To Make Butterscotch Brownies
The first step in making these layered brownies is making the butterscotch. Butterscotch differs from caramel. I personally prefer it due to the flavor depth and richness. Butterscotch sauce uses brown sugar, which leads to a warmer flavor with a hint of molasses that yields a velvety texture.
My cocoa brownies are the perfect base for these ultimate fall brownies. The richness of these fudge brownies go perfectly with the sweet butterscotch sauce since they are so chocolate forward and not too sweet on their own due to the dark chocolate cocoa and chunks of dark chocolate melted throughout each bite. While these brownies are incredible on their own, the additional layer of butterscotch and touch of flaky sea salt takes them to the next level!
I hope you love these Salted Butterscotch Brownies! Follow me on Instagram for more food pics and recipes.
Salted Butterscotch Brownies
Rich and gooey dark chocolate brownies are given a cozy Fall twist with a layer of sticky homemade butterscotch sauce and a touch of flaky sea salt.
- 1/2 Cup Salted Butter
- 1 ½ Cup dark brown sugar
- 3/4 teaspoon lemon juice
- 1 ⅛ cup heavy cream
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Dark Chocolate Cocoa Brownies
- 9 tablespoons butter salted
- 1 Cup granulated sugar
- 2 tablespoons dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 Cup dark chocolate chunks use 66- 70% cocoa
- 7 tablespoons all-purpose flour spooned and leveled
- 7 tablespoons dark cocoa powder
- 1/3 Cup chopped pecans optional
- 1/2 tablespoon flaky sea salt for sprinkling on top
In a medium saucepan set over medium-high heat, melt the butter.
Then stir in the brown sugar and lemon juice. This will look similar to wet sand in the first stages.
Bring mixture to a boil and stir frequently for about 3 minutes, until it becomes smooth.
Slowly add in the heavy cream. It will sputter as you add it. Whisk it to combine. Bring back to a boil and continue cooking and stirring for 4-5 minutes.
Add the vanilla and salt. Stir to combine.
Then pour butterscotch sauce into a glass bowl or jar to cool. *Note that the sauce thickens as it cools. You will use 1/3 Cup of this butterscotch sauce for the brownies. Save the rest for up to 2 weeks in the fridge!
Dark Chocolate Fudge Brownies
Preheat oven to 350 degrees F. Line an 8 x8 square baking pan with parchment paper, leaving overhang on either side.
In a saucepan set over medium heat, melt the butter.
In a large bowl, whisk together the granulated and dark sugars with the salt.
Then pour over the melted butter and whisk for a minute until smooth.
Add the eggs and vanilla extract and mix vigorously for about two minutes until glossy and smooth.
In a small bowl, mix together the flour and cocoa to remove any lumps. Then add this to the egg mixture. Whisk well to combine.
Use a spatula to fold in the chocolate chips and optional nuts. Then pour into prepared pan. Bake for 26-30 minutes. Brownies should be just set and no longer wobbly. *PLEASE DO NOT OVERBAKE!!!
Allow the brownies to cool for at least an hour. *I know, I know. But they need to be set before you douse them in sauce!
Then take about 1/3 cup of the butterscotch sauce and pour in the center of the brownies. Use a knife to gently spread around. Then sprinkle on flaky sea salt.
*The butterscotch will get thicker and set as it cools. If you made it in advance then microwave it for about 15 seconds to loosen before pouring on brownies.
Feel free to let the butterscotch set for about 30 minutes before cutting into these. Or if you cannot wait one more minute, then dig in and have napkins handy!
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