BUTTERSCOTCH ‘N’CHOCOLATE BROWNIES


This is a  chocolate brownie with a simple butterscotch custard topping with drizzles of

chocolate sauce.

You could make a dulce de leche sauce  for a variation.(You can find the method to

prepare this sauce if you click on this link BANOFEE WALNUT PIE)

At times  i break up the baked brownies ,mix it with rum or brandy,and press on to make

a thick crust,and then do the topping as in the recipe.A sprinkle of walnuts,or praline

will be too awesome.

Do try it and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter (unsalted)

2 heaped tblsp cocoa powder

1 cup sugar

2 eggs

1 tsp.vanilla essence

1 cup flour sieved together with 1/2 tsp baking powder

a pinch of salt

METHOD

Heat the butter and cocoa powder in a double boiler till butter is melted and well

corporated with the cocoa powder.Remove from fire and set aside.

Beat eggs with sugar till frothy,and add the melted chocolate-butter mixture ,vanilla

essence gradually whilst beating.

Fold in the flour,and mix well with a spatula or wooden spoon.

Pour onto a greased tray and bake in a moderate oven for 30 minutes (180 degrees)

For the butterscotch sauce

2 tblsp butter

3/4 cup sugar(preferably brown)

2 cups milk

1.5 tblsp cornflour mixed in 1/4 cup milk

Put sugar and butter in a thick bottomed saucepan,and heat on a medium flame till the

butter and sugar melts to a nice golden brown colour.(do not stir much).

Slowly add in the milk (the sugar will crystalise )and heat on a medium flame,till the

sugar crystals melt and are well blended with the mixture.

Add the cornflour mixture (it will thicken quickly).Keep stirring till the mixture is thick

custard.

Allow to cool and spread over the baked cake.

For the chocolate drizzle

1/2 cup chocolate chips

1-2 cream or milk

Heat both in a double boiler till melted.Beat slightly with a spatula,and pour over custard

creating a marble effect.

Cool ,cut and serve with praline ,or nuts .

 

 

 

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