Saturday, 11 2010

kitchy weekends: butterscotch brownies

contributed by gust food blogger Sugar Crawler

Lets talk about my America obsession. Since my early days of baking craze, I tend to bake American baked goods from American recipes and I’ve become this American addicted and obsessed about American culture. Whew! That’s a lot of American. I used to daydreaming about a very good quality of Belgian chocolate in my chocolate cake, but now, all I want is Reese’s peanut butter chips is my chocolate cookies. So as you can imagine, the saddest of all is not being able to find those American baking ingredients where I live.

I’m obsessed about those bakeries in America. From magnolia bakery to retro bakery. I’m obsessed about American baked goods like brownies, chocolate chip cookies, cupcakes, pies, cookie bars, you name it. And it makes me think that, if I ever, own a bakery, I want it to be all American bakery. Not in a patriotic way, only to be like those bakeries I adore.

Fyi, I don’t want my future bakery to be so pretty like Laduree’s, too fancy. I want it to be rustic and has that grandma’s kitchen feeling like magnolia’s. with retro fan and black and white checker tile, oh wait, no, rustic wooden floor. Anyway, it’s the menu that I already have or at least, I have already wrote in my journal.

And this hazelnut and butterscotch chocolate fudge brownies is in the menu, its so chocolate, so dense and really fudgy with bits of hazelnut and butterscotch chips. So easy to whipped and so easy to bake. Just remember that you will get chocolate knock-out from this brownies, yes you will.

Chocolate Fudge Brownies with Butterscotch Chips & Hazelnut

adapted from magnolia bakery’s

½ cup all purpose flour
1/8 teaspoon salt
4 tablespoons ( ½ stick ) unsalted butter
10 ounces bittersweet chocolate
2 large eggs
1 cup sugar
2 teaspoon vanilla extract
1 cup coarsely chopped toasted hazelnut
½ cup butterscotch chips

1.    preheat oven to 325 degrees F. grease and lightly flour an 8 x 8-inch baking pan.
2.    In a small bowl, combine the flour and salt. Set aside
3.    In a medium size saucepan over low heat, melt the butter with the chocolate, stirring occasionally until smooth. Remove from the heat and allow to cool to lukewarm, 5-10 minutes.
4.    Meanwhile, beat the eggs with sugar until light and creamy, 2-3 minutes. Add the vanilla and beat well. Add the chocolate mixture and beat until well combined. Add the dry ingredients and mix thoroughly. Stir in half the hazelnuts and butterscotch chips. Bake for 20 minutes. Remove from the oven and sprinkle the remaining hazelnuts and butterscotch chips evenly over the brownie batter. Return to the oven and bake for an additional 15-20 minutes, or until a cake tester inserted in the center of the pan comes out with moist crumbs attached. Do not overbake.
5.    Allow to cool to room temperature or overnight before cutting and serving.