Delicious butterscotch brownies: A perfect blend of brownie and blondie

Well bakers we've all heard of the famous brookie but have you ever had a brownie? No you haven't because I just came up with it. It is a mash up between a blondie and a brownie. The best of both worlds in one dessert. This recipe is going to set the internet abuzz because it is so delicious, really easy to make and you can have it within under an hour. So I'm going to show you how to make it. We're going to start out by making the brownie batter. This is really easy. As always the printed recipe can be found on BiggerBolderBaking.com In a large bowl I'm gonna add in some melted butter and a little bit of oil. Now the oil adds moisture, the melted butter yields you a really fudgy brownie, don't ever make a brownie batter that doesn't call for melted butter. FYI I use salted butter because it has so much more flavor. Into this we're going to add a combo of sugars. Granulated white sugar and then my favorite dark brown sugar. Now not only does that brown sugar add flavor but both of them add moisture, which makes for a really moist brownie. Into this we're going to add in a little bit of salt, because all recipes need salt, and especially with chocolate really complements it and brings out all the lovely flavors. A little bit of vanilla extract, please use the good stuff, you know what I mean. We all have like not so good stuff and then we've got really good stuff that we use for special occasions, use the good stuff. And then some room temperature eggs. I have those out at room temperature so they whisk up so much better. Now all you have to do by hand is just whisk these together. How great is that? Just look at this. This is the foundation for your brownie really good quality ingredients full of flavor, almost like liquid caramel. Absolutely gorgeous. And then we're going to add in. Our dry ingredients. So I like to sift these in. We have some all purpose flour. We don't have any raising agent because with a brownie you don't usually have raising agent. And then we have our cocoa powder. Now you want to use a really good quality unsweetened cocoa powder. That's what will give you like next level brownies. I'm not the biggest sifter in the world but my rule of thumb is when I use powdered sugar and cocoa powder is to sift because those contain moisture and it can make it a little bit lumpy as you can see some lumpy lumps. So we like to sift those out of there and get a really fine batter. For this recipe it's definitely worth investing in the good cocoa powder, the one that they have on the top shelf. And definitely don't do what I did as a child was when I couldn't find cocoa powder I used hot chocolate powder. Oh well, live and learn. Just whisk now until you form a batter. So this is our brownie batter, if you like nuts in your brownies then feel free to put in some hazelnuts, some pecans, make sure they're toasted beforehand so you get that lovely nutty flavor. But I like to leave mine plain because I've got some secret little ingredients I'm gonna be putting in later. So I'm gonna set my brownie batter over to the side and let it hang out for a minute and we're going to make our blondie batter. So for the blondies, I just want to put that out there. I think I might have the best blondie recipe on the Internet. I make such a great blondie. The secret is the ingredients, the ratios and also the baking of this recipe is really what's going to make it like amazing. So here a nice big bowl. We're going to do something similar to the brownie here. I have melted butter again. Always a good sign when you see a blondie with melted butter. Very delicious. And next to go in is our dark brown sugar. If you've never had a blondie before a blondie is like a brownie but with like no cocoa powder. So you get all those lovely caramel tones of saltiness, the vanilla, the dark brown sugar, the melted butter, but with no cocoa powder. So that's why the mashup of this dessert makes like such sense. And the textures are similar. So it works so well together. Into the brown sugar, we're going to add some vanilla extract, again, a little bit of salt, and some eggs, and then give that a whisk together. So I just want to emphasize using dark brown sugar over like a light brown sugar or golden brown sugar. Because brown sugar has the benefit of added molasses and molasses like adds to those instant caramel flavors. So like the darker the sugar, the better the flavor. So definitely look for that dark sugar, smooth and delicious. I'm just gonna sift over my flour to give us a nice smooth batter, and then just whisk Whisk in your flour. So I mentioned a secret ingredient and it is butterscotch chips. Now, if you've never heard of a butterscotch chip before, it is just that it's not a chocolate chip. It's not a white chocolate chip. It's butterscotch. So it's quite sweet. It has kind of caramelly flavors, vanilla a lot. It's really very tasty and kind of always has me coming back for more. If you do not have butterscotch chips in your country, do not worry. You can also use white chocolate chips and that And that will work really well too. So I like to add those into my blondie batter, but I. I do probably around two thirds and then I reserve some for the top, I just fold those into my batter. And that's a nice little surprise when you're eating bites of this dessert. Okay here you go I've got both my batters mixed up now let's get it into the pan and into the oven and you can really see what this dessert is all about. So to bake our brownies I have a lined 9x13 pan and all I'm gonna do is just do dollops of the batters, alternating the two. Feel free to get creative. There is no wrong way to do this because we want to get a good mix. We don't want like just one bite of butterscotch and one bite of brownie. We want like in one bite you get both things which just makes it like absolutely delicious. So I'm going to bake this dish off straight away when it's assembled, but if you want to be like next level, you could do the hundred hour brownie trick, which is cover this up, put it in the fridge, leave it in there for a few days, bake it off, put it back in the fridge and you just end up with this insanely tasting brownie. It will make it like saltier, it'll make all the flavor stronger. The texture will be better. It will be incredibly moist, really good technique. So feel free to do that either. And if you can't wait like me, then just bake it off. So our last finishing touch is I have a butter knife here. And I'm just going to swirl the two batters together. Like I said, we wanted the perfect mishmash of both batters, we don't just want chunks of the one batter. So I'm going to go horizontal, and then bring it vertical. Look at those just meshing together. Don't forget about these little butterscotch chips that we set aside and that is it. Oh my gosh this weighs an absolute ton. It's ready to go into the oven so let's not waste any more time and get it in there. Bake your brownie at 350 degrees Fahrenheit, 180 degrees Celsius for just around 35 minutes. I don't want you to go over that time Because that's the sweet spot that will give you like the ultimate fudgy brownie. So when these come out of the oven your brownies will be really gooey with kind of a jiggle in the middle, that is totally fine, that's what we want, just like a regular brownie. I'm really delighted with how this looks, you see this lovely beautiful marbling on the inside, and you're able to tell that it's a mix of a brownie and a blondie. And of course because I do nothing by halves, I like to cut myself nice big squares. And let me show you just what's on the inside here, this is the money shot. Look at that gooey blondie swirled perfectly with some brownie. This dessert is already over the top but why not take it a little bit further I topped mine with some vanilla ice cream and some fudge sauce and some caramel sauce because why not go big go bold or go home. There's nothing more I can do to convince you head into the kitchen make this recipe subscribe to my channel I'll see you back here again really soon. So delicious.