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...
At first glance you might assume these are topped with peanut butter... but after a taste, you'll be pleasantly surprised at the sweetness the butterscotch chips give. I came across a butterscotch brownie recipe from Maris' blog and loved how it paired chocolate with butterscotch. More commonly seen are butterscotch blondies with little to no chocolate involved. So these were a nice change! Instead of baking the usual pan of brownies, I used a mini muffin pan instead since it would be better for portion control (or so I thought!). Regardless, these are a great treat and using gluten free flour in place of the regular flour worked well too...
cooking spray for the mini muffin pan
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.
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.
Whisk in the sugar, eggs, and
vanilla into the melted chocolate until smooth.
Add the flour mixture and mix until just combined - do not overmix.
Add the flour mixture and mix until just combined - do not overmix.
Fill each mini muffin well about 1/2 way full. Bake in preheated oven for 10-15 minutes or until the center comes out clean.
Remove from oven and immediately (yet carefully) and press the center down of each brownie button to make an indention. While brownie buttons are still warm, add a few butterscotch chips and allow to sit untouched, to soften.
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.
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.
