If there’s one thing I really don’t like, it’s moving… as in, packing and unpacking your belongings, only to get comfortable and settle down again, until the next move. In the past 5 years, I moved 7 times. That’s more than I ever moved in the prior 30 years! Thankfully, this time, I’m done moving for awhile. It feels good to settle in, get cozy and lay down some solid roots for my little guy. In the midst of my recent move out to the Chicago suburbs, I had the chance to take inventory of the various foodstuff I had. One item that survived the move was a bag of butterscotch chips. I’ve always thought butterscotch chips live in the shadow of chocolate chips. In an effort to change that, not waste them, I made these Butterscotch Brownie Buttons that definitely took the spotlight. Mini brownie cups are topped with softened butterscotch chips and although used just for the topping, the butterscotch stands out while complimenting the brownie bottom…
recipe adapted from Maris at In Good Taste
3/4 cup all-purpose flour, spooned and leveled (or gluten free flour blend w/xanthan gum)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
6 ounces (1/2 12 ounce bag) bittersweet chocolate chips
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
Heat oven to 350° F. Grease a mini muffin pan with cooking spray; set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
In a large microwave-safe bowl, combine the butter and butterscotch chips. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly.
Add the flour mixture and mix until just combined – do not overmix.
After a minute or two, spread the softened butterscotch chips to frost the tops of each brownie button. Carefully pop out each brownie from the well and serve with a tall glass of milk.
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