Anything-But-Boring Butterscotch Brownies – Guest Post

Alright, guys, this is our last guest post! I hope so much that you’ve enjoyed getting to know all of these wonderful bloggers! I think we’re going out with a bang today. Grace, from A Southern Grace, has written us a recipe for the yummiest sounding brownies. Pretty sure these would make an excellent welcome home gift to me. Who volunteers to bake ’em for me?

I’m working at a bakery while I’m on my inadvertent salaried-job hiatus, and you know what? It’s terrific. Laid-back, pressure-free fun. Each day we put out various breads and pastries, as well as an assortment of bar cookies. Although the types of bars vary, there are a few that are always available, such as lemon bars and brownies. That means that I make many, many batches of brownies throughout the week; so many pans get made, in fact, that I memorized the recipe LONG ago. What the people want, the people get, and these people want a fudgy slab o’ chocolate studded with pecans and topped with a classic chocolate frosting.

Newsflash: I get tired of making the same recipes day after day. So occasionally, I take it upon myself to mix it up. It’s healthy to try new things, am I right? My best brownie tweakage to date was so good, I felt the need to replicate it at home. The basic brownie recipe stayed the same, but I mixed in toasted, sliced almonds instead of pecans, and I made a thick butterscotch frosting in lieu of the boring and tired chocolate one. Bonus–a pinch of kosher salt sprinkled atop the finished bars really accentuates the creamy, decadent topping and smooth, rich chocolate.

Yeah, so some of our patrons demanded that the plain brownie be brought back. What can I say except that I’m clearly more evolved than the average Joe and Josephine. Palate-wise, anyway. ๐Ÿ™‚

Anything-But-Boring Butterscotch Brownies โ€“ Guest Post


    For the Brownies:
  • 4 oz unsweetened chocolate, chopped
  • 6 oz butter
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup sliced almonds, toasted
    Butterscotch Frosting:
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/2 heavy cream (or milk)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla


  1. Preheat the oven to 350F. Grease up a 13x9-inch pan. In a saucepan, heat the chocolate and butter until completely melted. Whisk in the sugars, then add the eggs and vanilla, stirring until thoroughly combined. Fold in the flour and almonds and pour the batter into the prepared pan. Bake for 30-40 minutes, or until only a bit of batter clings to a toothpick inserted into the center, turning the pan halfway through.
  2. To make the frosting, first melt the butter in a saucepan. Add the brown sugar and cook over low heat two minutes, stirring constantly. Add the cream and continue stirring until mixture comes to a boil and cook for about a minute. Add the powdered sugar until the frosting is spreadable. Pour onto the cooled brownies and smooth evenly.
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