Browned Butter Snickerdoodle Brownies with Butterscotch Sauce
It is no exaggeration to say that this is one of the best things I've ever tasted. I was expecting a chewy, more brownie-like texture and a thicker sauce... but this turned out more like a extremely soft, rich spice cake with gooey caramel/butterscotch glaze.
Here's what I modified (though the recipe requires little modification) and a few things to note:
1) I lined the 9x13 inch pan with parchment paper, but only used spray cooking oil to coat the bottom - the flouring of the pan is really unnecessary for this recipe.
2) The directions on browning butter are very helpful - it enhances the butter smell/nutty flavor that you can taste in the final product, so don't skip this step!
3) Don't be afraid to use a full 2 teaspoons of salt in the brownie - it will actually enhance the sweetness of the brownie and highlights the other flavors.
4) I decreased the amount of brown sugar in the brownie to just around 2 cups - it's not much of a difference, but it made me feel a little less guilty serving it up. :)
5) Add the slightly beaten eggs to the mix a little at a time - this will keep the eggs from cooking in the hot browned butter.
5) I increased the mount of salt in the butterscotch sauce to almost 3/4 teaspoon (but I'm a sucker for salted caramel - I would recommend tasting the sauce and add more salt a very little bit at a time to find what you like best). Also, I added just a splash of vanilla to the sauce which helped the flavor and aroma.
Enjoy!
It is no exaggeration to say that this is one of the best things I've ever tasted. I was expecting a chewy, more brownie-like texture and a thicker sauce... but this turned out more like a extremely soft, rich spice cake with gooey caramel/butterscotch glaze.
There are so many overlapping flavors that as you keep eating it you keep experiencing different tastes: sweet, salty, buttery... but let me tell you that more than a small piece and you will be toast for the rest of the night. A little goes a long way.
Here's what I modified (though the recipe requires little modification) and a few things to note:
1) I lined the 9x13 inch pan with parchment paper, but only used spray cooking oil to coat the bottom - the flouring of the pan is really unnecessary for this recipe.
2) The directions on browning butter are very helpful - it enhances the butter smell/nutty flavor that you can taste in the final product, so don't skip this step!
3) Don't be afraid to use a full 2 teaspoons of salt in the brownie - it will actually enhance the sweetness of the brownie and highlights the other flavors.
4) I decreased the amount of brown sugar in the brownie to just around 2 cups - it's not much of a difference, but it made me feel a little less guilty serving it up. :)
5) Add the slightly beaten eggs to the mix a little at a time - this will keep the eggs from cooking in the hot browned butter.
5) I increased the mount of salt in the butterscotch sauce to almost 3/4 teaspoon (but I'm a sucker for salted caramel - I would recommend tasting the sauce and add more salt a very little bit at a time to find what you like best). Also, I added just a splash of vanilla to the sauce which helped the flavor and aroma.
Enjoy!
Just a note: after refrigeration they become more brownie-like in consistency - the hubby thought they tasted even better afterward (I disagree, though I wouldn't turn either one down). :)
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