Lighter in texture than a traditional brownie, but with the classic crispy top. These butterscotch swirl brownies are sweet with a butterscotch flavour, a crunch of brazil nuts and an occasional hit of chocolate. They're a delicious and indulgent treat that is sure to satisfy anyone with a sweet tooth.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: brazil nuts, brownies, chocolate, traybake
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4) and lightly grease a 23cm (9 inch) square silicone mould. Or line the same size tin with baking paper.
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Stir until smooth, then allow it to cool a little.
100 g dark chocolate
Meanwhile cream the butter and sugar together until light and fluffy.
150 g unsalted butter, 225 g light muscovado sugar
Beat in the eggs, one by one followed by the vanilla extract.
2 large eggs, 1 tsp vanilla extract
Sieve in the flour, baking powder and salt and stir until just combined.
175 g wholemeal spelt flour, 1 tsp baking powder, 1 pinch fine sea or rock salt
Scrape the batter into the prepared mould or tin and level with a knife.
Scatter the Brazil nuts over the top.
100 g brazil nuts
Drizzle the chocolate over the top of the nuts, then swirl the nuts and chocolate through the cake mix using a skewer or knife.
Bake for 20 minutes, or until the top is set, but there's still a slight wobble when you shake it.
Leave to cool completely in the tin, then cut into 16 squares.
Notes
Swirl the chocolate and nuts in as much or as little as you like. Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. Please refer to my nutrition disclaimer for further information.