Fudgy Chocolate brownies filled and topped with a butterscotch tahini sauce. Decadent and delicious!
When it comes to brownies there’s two camps of people. Fudgy or cakey. I’m definitelyyy on the fudgy side. A cakey brownie just tastes like sub-par chocolate cake in my view. But a fudgy brownie. Ohh my. It can be the thing of dreams. I promise you, when you realise how quick and easy brownies are to make, you won’t buy any overpriced frozen mass-produced brownies from coffee shops again.
Obviously I couldn’t just make a plain chocolate brownie. This is me. I love to make things a bit more interesting and therefore trickier for myself and tastier for you! 😉 Butterscotch tahini is the special ingredient in these brownies and ohh god its so good. You’ll know of my tahini love already from my Chocolate Tahini Cake, but its butterscotch’s first appearance on the blog.
What is butterscotch?
Butterscotch and caramel look very similar and to be honest they’re very similar to create too! The main difference is that caramel is made with white sugar whereas butterscotch is made with brown sugar. This gives a really delicious deeper caramel flavour that’s why I love it so much! Green & Blacks do a butterscotch chocolate bar that’s my absolute faveeee. Anyway, back to the brownies.
The first time I made these brownies I swirled the butterscotch tahini sauce on top of the brownies before baking. And though they were delicious I didn’t feel like there was enough sauce to stand up against the dark chocolate. So for the second try, I layered brownie batter/sauce/brownie batter and THEN swirled the sauce on top aswell. So it was a sandwich of chocolate and butterscotch tahini. The perfect amount in my eyes.
When making sauces like caramel and butterscotch its always a little tricky to make a small amount. So this recipe will definitely leave with you leftover sauce which is never a bad thing let me assure you. It’ll keep really well in the fridge and can be warmed up a little and drizzled over ice cream. YUM. Or you know, drizzled over each brownie as you eat them…there’s no judgement here.
The brownie batter itself is really quick and easy to put together. But I do have some tips:
- Buy the best quality chocolate you can. Pretty sure I say this everytime chocolates involved. But honestly, in a brownie the chocolate really is the star of the show, so the better the quality the better your brownies will be.
- Chop your chocolate up really finely, so that when you pour the hot melted butter over it melts evenly and easily.
- DON’T cut into your brownies until they’re completely cool. I mean it. They will be a sticky mess if you do. Just wait, and even when they’re cool pop it in the fridge for 30 minutes if you’re very restrained. I promise your brownies will look and taste better.
I really loved how these brownies turned out. The butterscotch tahini sauce is delicious on its own and the brownies are perfectly fudgy. The dream combination in my eyes.
On with the recipe!
Butterscotch Tahini Brownies
Butterscotch Tahini Sauce
- 120 g unsalted butter
- 250 g soft light brown sugar
- 170 ml double cream
- 1/2 tsp salt
- 1 tsp vanilla
- 120 ml tahini
- 200 g dark chocolate
- 175 g unsalted butter
- 265 g golden caster sugar
- 200 g plain flour
- 1/4 tsp salt
- 3 large eggs
- For the butterscotch tahini sauce: Place the butter and sugar in a medium saucepan and place over a low heat. Stir until the butter has melted and increase heat to medium-high for 2-3 minutes. Whisking every now and then to keep the mixture from burning. Then take off the heat and whisk in the cream and salt – the mixture will bubble up at this point so be careful. Then add the vanilla and tahini. Pour into a heat-proof bowl, and set aside to cool and thicken.
- For the brownies: Grease and line an 8x8inch square tin and preheat the oven to 200C/180C Fan/Gas Mark 6.
- Then finely chop the chocolate and place into a large bowl. Melt the butter and pour over the chocolate, stirring until completely melted. Then mix in the sugar and stir to combine. Then the flour and salt, again stirring to combine. Finally add the eggs and stir to combine.
- Place the cooled (can be lukewarm) butterscotch tahini sauce into a piping bag and cut off the end to create a small opening.
- Pour half of the brownie batter into the lined tin and level out. Then pipe lines of butterscotch tahini sauce ontop of the batter, and spread gently with a palette knife so there is a thin layer of sauce on top of the brownie batter. Then pour the remaining batter on top and carefully level out. Finally, pipe parallel lines of the butterscotch tahini sauce vertically across the brownie batter. Then using a cocktail stick drag through the sauce horizontally in alternating directions to create a feathered effect.
- Bake in the oven for 35-38 minutes. (The usual knife test doesn’t work for brownies, as they should still be gooey inside when baked. But if you have a digital food thermometer the inside temperature should be above 80C.) Leave to cool completely in their tin before cutting.