Ultimate Chocolate Brownies
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Ultimate Chocolate Brownies

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!


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


/ serving 4 people

1 cup

White Sugar

½ tbsp

Espresso Powder

1.5 cup

All-Purpose Flour

(Contains Wheat)

½ cup

Brown Sugar

113 mL


(Contains Milk)

56 g


(Contains Pecans)

2 unit(s)


(Contains Egg)

½ cup

Cocoa Powder

½ cup

Icing Sugar

Not included in your delivery

12 tbsp


½ tsp



Nutrition Values

Calories1100 kcal
Fat52 g
Saturated Fat31 g
Carbohydrate135 g
Sugar91 g
Dietary Fiber7 g
Protein14 g
Cholesterol225 mg
Sodium350 mg
Trans Fat2 g
Potassium350 mg
Calcium125 mg
Iron8.5 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.


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


  • 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.)
  • 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.
  • Beat eggs, white sugar and espresso powder together in a large bowl using a whisk or electric mixer until thick, 2-3 min.
  • Add cocoa mixture to egg mixture and 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.)
  • 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 also place a wooden skewer into the centre, 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, 1 hr.
  • 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. Continue to cook until thickened and slightly reduced, 2-3 min. Remove from the heat and transfer to a small bowl.
  • Drizzle butterscotch sauce over top of brownies, then sprinkle pecans over top.
  • Using a sharp knife, cut into equal squares and serve.
  • Use any leftover butterscotch sauce for drizzling over ice cream or other baked goods!