Ultimate Chocolate Brownies
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Ultimate Chocolate Brownies

Ultimate Chocolate Brownies

Serves 4 | with Warm Butterscotch Sauce and Pecans

It doesn't get much better than a warm chocolate brownie smothered in homemade butterscotch sauce and topped with crunchy toasted pecans. Grab a spoon and get ready to dig in!

Allergens:
Wheat
Milk
Pecans/Pacanes
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

/ serving 4 people

200 g

White Sugar

⅓ tsp

Espresso Powder

½ cup

All-Purpose Flour

(Contains Wheat)

100 g

Brown Sugar

113 mL

Cream

(Contains Milk)

56 g

Pecans

(Contains Pecans/Pacanes)

2 unit

Egg

(Contains Egg)

½ cup

Cocoa Powder

½ cup

Icing Sugar

Not included in your delivery

½ tsp

Salt*

12 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories990 kcal
Fat50 g
Saturated Fat31 g
Carbohydrate111 g
Sugar91 g
Dietary Fiber6 g
Protein10 g
Cholesterol225 mg
Sodium350 mg
Trans Fat2 g
Potassium400 mg
Calcium125 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
8x8" Baking Dish
Measuring Spoons
Large Bowl
Whisk
Measuring Cups
Medium Pot
Small Bowl

Instructions

Prep baking tin
1

Before starting, preheat the oven to 350°F. Gather all required baking tools. Grease an 8x8-inch metal baking tin with 2 tsp softened butter. Line the base and sides of the tin with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the tin. This helps to easily remove brownies once cooled.)

Make brownie batter
2

Add 8 tbsp butter to a small pot over medium heat and stir until completely melted, 1-2 min. Immediately whisk in cocoa powder, icing sugar and 1/2 tsp salt until smooth. Using a whisk or electric mixer, beat together eggs, white sugar and espresso powder in a large bowl until thickened, 2-3 min. Add warm cocoa mixture to egg mixture, then beat until combined, 1 min. Sprinkle over 1/2 cup flour and stir until no floury streaks remain. (NOTE: Reserve remaining flour for a future creation.)

Bake brownies
3

Pour brownie batter into the prepared tin and smooth into an even layer. Bake in the middle of the oven until puffed and shiny on the surface, 20-25 min. (NOTE: Do not overbake; brownies taste best when slightly underdone. You can check by placing a wooden skewer into the centre of the brownies, which should come out with a few crumbs attached when ready.) Place the tin on a wire rack and allow brownies to cool to room temp, for 1 hr, before removing from the tin.

Make butterscotch sauce and serve
4

Add 4 tbsp butter and brown sugar to a medium pot over medium-high heat. Cook, stirring constantly, until mixture comes to a simmer, 2-3 min. Reduce heat to medium and continue to cook until mixture is smooth and glossy, 1-2 min. Slowly stir in cream, 1 tbsp at a time, until fully incorporated. Stir in 1/4 tsp salt, then continue to cook until thickened and slightly reduced, 2-3 min. Remove from heat and transfer to a small bowl. Drizzle butterscotch sauce over top of baked brownies, then sprinkle pecans over top. Using a sharp knife, cut brownies into equal squares and serve. Use any leftover butterscotch sauce for drizzling over ice cream or other baked goods.

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