Butterscotch Brownies
Top Rated Recipe
Key Details:
.png)
prep time: 30 minutes
.png)
Cook time: 25 minutes
.png)
Difficulty Level: Easy
.png)
Course: Dessert
Cuisine: Indian
Key Ingredients:
Refined flour
Brown sugar
Butter
Eggs
Hung yogurt
Milk
Walnuts
Sugar
About Butterscotch Brownies
Table of Contents
Topped by
caramelized walnuts these brownies are just incredibly deliciou
Refined flour 200 gms
Brown sugar 150 gms
Butter 200 gms
Eggs 2
Step 1. Preheat oven to 180º C. Grease a baking tin.
Step 2. Take brown sugar and butter in a large bowl and cream together with an electric beater. Add the eggs, vanilla essence, hung yogurt and milk and beat well. Add refined flour, baking powder and half the walnuts and fold in well.
Read MoreIngredients
Refined flour 200 gms
Brown sugar 150 gms
Butter 200 gms
Eggs 2
Vanilla extract 1 tsp
Hung yogurt 2 tsps
Milk 2 tsps
Baking powder 1 tsp
Walnuts, chopped ½ cup
Sugar ¼ cup
How to Make Butterscotch Brownies (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease a baking tin.
- Take brown sugar and butter in a large bowl and cream together with an electric beater. Add the eggs, vanilla essence, hung yogurt and milk and beat well. Add refined flour, baking powder and half the walnuts and fold in well.
- Pour the batter into the greased baking tin, keep it in the preheated oven and bake for 20-25 minutes.
- Heat sugar in a non-stick pan, add sugar and the remaining walnuts and keep stirring till it caramelizes. Transfer this mixture onto the chopping board and let it cool. Then break into pieces.
- Bring the baking tin out of the oven and let it cool a little.
- Demould onto a serving platter, cut into squares, sprinkle the caramelized walnuts over the pieces and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available