Butterscotch Caramel Brownies

Four cups butterscotch chips (this ended up being two bags for me)
12 tablespoons unsalted butter, softened
Four ounces unsweetened chocolate, chopped
Three cups packed brown sugar
Six eggs
Two teaspoons vanilla extract
Three cups flour
Two teaspoons salt
Two teaspoons baking POWDER
One cup caramel sauce

Melt the butter, chocolate, and butterscotch chips in a medium heatproof bowl, either in the microwave in 15-second bursts, or over a pan of simmering water. I used the water method and it took forever! Next time I'll definitely do it in the microwave.



Stir until completely melted and smooth. Set aside and let it cool until the bowl is no longer hot to the touch.

In a mixer (or by hand), mix the brown sugar and the chocolate mixture until smooth. This took me about three minutes on the lowest setting in my mixer.


Add the eggs one at a time and beat for about 20 seconds after each addition. Beat in vanilla.

Add the salt and baking powder and flour, one cup at a time. Beat until incorporated. Use a wooden spoon to finish off the mixing and scrape the bottom of the bowl.

Preheat the oven to 350F. Line a pan with foil, coat with non-stick spray, and line with parchment paper. Spread the batter in the pan and bake until a toothpick comes out mostly clean, with a couple crumbs, about 30 minutes. (It took me 32 minutes to get the desired done-ness.)


Let the brownies cool completely in the pan before cutting, and spread a cup of caramel sauce over the top.

Makes one 9x13 pan of brownies
Difficulty: 2
Takes about a hour, less if you melt everything in the microwave.