Butterscotch Brownies with Butterscotch Sauce recipe

These brownies are delicious. Toffee-ish, gooey, and absolutely moreish. Try them with some thick fresh clotted cream and a shaving of dark chocolate for extra flavour. You could also serve these with some fresh fruit and a couple of sprigs of mint for a bit of freshness.


250g dark brown sugar
250g macadamia nuts
115g pecan nuts
115g plain flour
8 tbsp. butter
1 egg
1 tsp. vanilla extract
Pinch of salt
For the sauce:
250ml double cream
215g dark brown sugar
175ml golden syrup
55g unsalted butter
2 tsp. vanilla extract


Preheat the oven to 180C/gas mark 4.

Line and grease the insides of an 18cm square cake tin.

Melt the butter in a saucepan and put into a mixing bowl. Whisk in the sugar until smooth. Whisk in the eggs, salt and vanilla.

Sift the flour into the mixture and mix together well.

Tip the nuts into the mixture and then mix together well until completely smooth.

Cook this for 20-25 minutes or until just set, so the mixture is still toffee-ish in the middle.

For the sauce:
Heat the sugar, golden syrup, butter and half of the cream together in a heavy-bottomed saucepan. Bring to the boil and then reduce the heat to medium. Remove the pan from the heat and stir in the rest of the cream and the vanilla. Cool the mixture slightly and serve this warm. You can keep this for up to two weeks – just heat through in a saucepan of boiling water when you’re ready to use it.

Make sure you serve these brownies with thick cream – this recipe cannot fail to wow anyone who eats it!

Recipe Details:

  • Author: Laura Young.
  • Published:

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