Monday, July 16, 2012

Deep Decadent Chocolate Butterscotch Brownies

**Pardon the hole marks in the brownie, I used shish kebab sticks to make sure the batter was done.

Ok, so this morning after my morning coffee I woke up inspired to bake!  It's been a while since I have felt the inspiration urge.  Lately everything that I have been baking has come out horribly, and even last week I vowed that , that day would be my last for baking and cooking until I could regain my baking mojo.  Well I think it came back today friends!  It really did.  I used a mix, I wanted to work my newly inspired mojo slowly back into my baking world, so I took out my dear old friend Betty from the baking cupboard, you know her, and will always love her...Betty Crocker!  A household name for decades.

So I used her Brownie Mix GF of course! (which also happens to have chocolate chips in it)
And added:
1/2 tsp. Tahitian Vanilla extract
1/3 cup Hershey's GF Butterscotch morsels
1/2 cup GF Semi Sweet Chocolate morsels

**All of these added chips make the brownie much more oozy and goozy with chocolate and butterscotch, therefore the consistency will change, and might take longer to bake.

Electric mixed the batter and poured it into the pan.  Now of course the baking directions didn't really work out for me, a max of 30 minutes didn't do the trick for my brownies, I had to add an additional 15 minutes exactly before my toothpick/shish kebab stick was clean enough to take out of the oven.  The shish kebab stick was chocolaty but did not have chunky pieces on it, so I felt it was ready.

I let it cool for about 1/2 hour maybe a little more.  When I cut the pieces they were still warm, and tasted so fudgy.

They were delicious.

Enjoy! xoxo Julie

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