Enjoy the commercials tonight! And, if you like football, enjoy that, too!
Butterscotch Flip Brownies
from Fat Witch Bakery, New York
7 tablespoons unsalted butter
1/2 cup bittersweet chocolate chips
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/3 cup unbleached flour
pinch of salt
1/4 cup semisweet chocolate chips
4 tablespoons unsalted butter
1 large egg
3/4 cup packed light brown sugar
1/4 teaspoon pure vanilla extract
1/2 cup unbleached flour
pinch of salt
1/2 teaspoon baking powder
1/4 cup butterscotch chips
Grease a 9x9 inch baking pan with butter. Dust with flour and tap out the excess. To make the bottom brownie, melt the butter and bittersweet chocolate chips together in a small saucepan over low heat, stirring frequently. Remove from the heat and set aside to cool.
Cream the eggs, granulated sugar, and vanilla together until smooth.
Add the cooled chocolate mixture and continue mixing until well blended. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the semisweet chocolate chips by hand. Spread the batter evenly in the prepared baking pan and set aside.
To make the top layer, melt the butter in a small pan or in the microwave. Beat the egg, brown sugar, and vanilla together until light and fluffy. Add the melted butter and continue beating until well combined.
Measure the flour, salt, and baking powder and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains.
Stir in the butterscotch chips by hand. With a spatula, spread the batter over the bottom layer in the prepared baking pan and smooth to the edges. Bake for 32 minutes*(this took quite a bit longer than 32 minutes for me, I would recommend you cut into the crispy butterscotch top to make sure it's done) or until a toothpick inserted in the center comes out clean or with only crumbs. The top should be a golden butterscotch color.
Remove from the oven and let cool on a rack for 1 hour. Cut just before serving.