Butterscotch Fudge Brownies

These are super dee duper rich. Almost too much. You really can only eat them one at a time. They're amazingly delicious, but definitely not an "eat a ton at once" type of dessert. These were one of the other treats that went along on the boys bachelor party weekend along with the Caramel Surprise Snickerdoodles. These brownies were the only thing that had a couple come home (all two of them, plus a muffin) and my guess is because after a weekend of eating cookies and muffins, then drinking bourbon, the boys didn't have much room (or tolerance) left to finish off these brownies. It was fine by me, because it meant I got to enjoy them! I promptly scarfed them down, chugged some milk and then had a stomach ache from all the richness. Whatever you do, please head my warning that while they are some of the fudgiest, most delicious brownies you'll ever eat, they will knock you on your butt if you try to over-consume them! However, that doesn't mean you should be afraid to try them - I'd imagine they'd be at their best fresh out of the oven with some vanilla ice cream and a little drizzle of butterscotch sauce. Now doesn't that just sound divine?


Baking Notes: I replaced the suggested peanut butter chips with butterscotch chips, primarily because I couldn't find peanut butter chips, but also because I really love butterscotch.

Butterscotch Fudge Brownies (adapted from Sally's Baking Addiction; makes 16)
10 tbsp unsalted butter
1 1/4 cups granulated sugar
3/4 cup + 2 tbsp unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 1/4 cup butterscotch chips

Preheat the oven to 325 degrees. Line an 8 or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out (don't skip this - they're sticky brownies so you will want the assistance of the paper/foil!!). Melt the butter, sugar, cocoa powder and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely, evenly melted (it will look gritty). Set aside for a few minutes to cool (you won't want to cook your eggs!).

Stir in the vanilla extract, then add the eggs one at a time, stirring after each (the batter will look shiny and be thick). Add the flour, beating with a whisk until combined well without overmixing. Gently fold in 1 cup butterscotch chips, then pour into the baking pan. Sprinkle the top with the remaining 1/4 cup (or more) butterscotch chips. Bake for 25 minutes before checking for doneness. Insert a toothpick in the center to test and if it comes out with only a few crumbs, it's done! If it's not, bake 3-5 more minutes to set brownies. Once done, allow to cool completely before cutting into squares. Enjoy!

Recipe: Sally's Baking Addiction: Ultimate Fudge Brownies with Peanut Butter Chips