Deliciously sticky butterscotch brownies
Change up your brownie routine by trying these new butterscotch brownies. Served with sticky roasted strawberries and lashings of vanilla custard, it’s the warm and comforting dessert of your dreams.
Ingredients:
- Butter 200 g, melted
- 2 Large free range eggs
- Woolworths Butterscotch Brownie Mix
- Strawberries 400 g
- Icing sugar 50 g
- Half a lemon
- Woolworths Fresh Vanilla Custard, to serve
Method:
- Heat oven to 170C° or 150°C fan oven.
- Grease and line a 23 cm square baking tin with paper.
- Melt the butter and add the brown sugar from the kit, stir through.
- Beat in the eggs, then add the rest of the brownie mix and stir to incorporate.
- Spoon the batter into the baking tin and spread evenly. Sprinkle over nuts of your choice, we used 50 g hazelnuts.
- Bake for 30 – 35 minutes in the middle of the oven.
- In the meantime, to roast your strawberries, wash them well and place on a baking tray. Dust with icing sugar, drizzle with lemon juice and roast in the oven with the brownies for 20 minutes until sticky and just soft.
- Take the brownies out of the oven – the centre should be moist and fudgy, so not completely set. Cool in the tin before cutting into squares.
- Serve with sticky roasted strawberries and Woolworths Fresh Custard.
Interested?