Butterscotch Brownie Sundaes
Submitted by cactus4
Brown sugar blondies studded with semi-sweet and white chocolate chips, served warm with vanilla ice cream and homemade butterscotch sauce. The ultimate weeknight-to-dinner-party dessert.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
1 hrsCall them blondies, call them butterscotch brownies, call them whatever you want. Just make them.
The base is a chewy brown sugar batter loaded with both semi-sweet and white chocolate chips for a double hit of chocolate in every bite.
While those bake, you whip up a quick stovetop butterscotch sauce from butter, brown sugar, and cream that takes about two minutes.
Cut the brownies into squares, top with a scoop of vanilla ice cream, and drizzle that warm sauce all over.
Variations
- Swap in peanut butter chips or toffee bits for one of the chocolate chip varieties
- Use salted caramel ice cream instead of vanilla for an extra layer of butterscotch flavor
- Sprinkle flaky sea salt over the sundaes right before serving
Pro Tips
- Don’t overmix the batter once the flour goes in; a few streaks are fine and keep things chewy rather than cakey
- The brownies are done when a tester comes out clean, not wet; they’ll firm up as they cool
- Make the sauce while the brownies bake so everything’s ready at the same time
Ingredients
Directions
In large bowl, beat butter with brown sugar. Beat in vanilla and eggs. Stir in flour just until mixed. Fold in chocolate chips.
Spoon batter into greased 8 inch square baking dish ; bake in preheated 350℉ (180℃) oven 35 to 40 minutes or until cake tester inserted in centre comes out clean.
Cool.
Cut into 12 squares.
While squares are baking, make sauce. Place butter, sugar and cream in medium saucepan and bring to a boil.
Cook, stirring, about 2 minutes. Add vanilla.
Cool.
Serve brownies with a scoop of ice cream and a drizzle of sauce.
Makes 12 servings.
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