Crunchy Butterscotch Brownie-Fudge
Brownies are one of my favorite snacks. I also love butterscotch, especially sauce, on pancakes and popcorn. I decided to try combining the two and see what would come out of it. Topped with a Mascarpone cream topping made it divine.
Makes a 9 inch square pan
½ cup butter
1 cup brown sugar
1 tsp. vanilla extract
¼ cup cream
about ½ to ¾ cup walnuts, chopped
½ cup butter
110 gr. (4 oz.) Dark chocolate
pinch of salt
2 cups brown sugar
1 tsp vanilla
1 cup flour
125 gr. (4 ½ oz.) Mascarpone
1 cup cream, chilled
½ tsp. Vanilla sugar
Melt butter on low heat. Add the sugar, vanilla sugar and cream. Stir continually on medium to low heat, until sugar is completely melted. Remove from heat, add the walnuts, and set aside to cool.
Preheat oven to 175° C (350 F).
In a heat proof bowl, microwave works too, melt the butter and chocolate over a pot of simmering water. Set aside to cool.
In a medium bowl, combine eggs, sugar, vanilla, and salt. Beat until creamy. Add the chocolate and mix briefly, then add the flour. Mix till fully combined and uniform in color.
Bake the brownies for about 20 minutes. Remove from oven. Change setting to grill/broil. Pour the butterscotch over the brownies. Return to the oven under the broiler for about 5 minutes to crisp the nuts and butterscotch. Allow brownies to cool before serving. The liquid caramel combined with the warm brownies makes it turn out a bit fudge like, hence the name.
Whip cream with vanilla sugar, until stiff peaks form. Cream mascarpone and add it to the whipped cream. Beat on low until smooth. Spoon a good sized dollop on top of your brownie-fudge and enjoy.