Chocolate Walnut Brownie
With Chocolate Glaze and Butterscotch Buttercream
Garnished with Heath Bar Crunch
The Chocolate Goddess loves matchmaking favorite flavors and textures and has successfully married two darlings of the dessert world. It all started when the goddess was caught daydreaming about indulging in a brownie. While few can deny their love for brownies, the Goddess is not shy about admitting it. What delicious flavor and texture - fudgy and often studded with walnuts and chocolate chips, it is a versatile little confection. It can be categorized with cake and eaten with a fork, yet it is compact enough to be devoured by hand. This chocolatey marvel travels well, if it is not frosted, and can be included in lunchboxes as a special Friday treat after a week’s worth of healthy snacks.
A brownie lends itself to getting adorned with glazes, powdered sugar, and frostings, adapting itself to many tastes. It pairs well with chocolate and vanilla and now after dating different flavors, our brownie has been happily wedded with butterscotch buttercream.
Butterscotch has been around since the mid 1800’s and hails from Doncaster, England. Brownies have been an American treat since the early 1900’s. The dessert matchmaker feels that it is time the two were formerly introduced, courted and wed.
Not to be overlooked is the brownies interior, an interior that can be fudgy or cakelike. Its consistency is compliant enough to be able to accommodate raisins, chocolate chips and nuts. The Chocolate Goddess has included glazed walnuts and chocolate chips in the bridal party and given the brownie an additional veil of chocolate glaze and a crown of Heath Bar Crunch in addition to the buttercream. It is truly a celebration of flavors made in the heavens!
Always Stay in Touch with Your Inner Goddess!
16 ounces of Ghirardelli Semisweet Chocolate
8 ounces Unsalted Butter
1 ¾ cups All Purpose Flour
½ cup Unsweetened Cocoa Powder
1 teaspoon Salt
5 lightly whisked Large Eggs
2 ¼ cups Granulated Sugar
1 tablespoon Pure Vanilla Extract
1 ½ cups Glazed Walnuts
Chocolate Glaze Ingredients
3 tablespoons Unsalted Butter
1 tablespoon Light Corn Syrup
1 teaspoon Vanilla Extract
Easy Butterscotch Frosting Ingredients
2 sticks Unsalted Butter
4 cups (1 box) Powdered Sugar
2 – 4 tablespoons Heavy Cream
3 Full size Heath Bars
Preheat oven to 350 degrees.
Butter a 9x13 brownie pan.
Cut a piece of parchment paper to extend over short sides. Then butter parchment paper.
Chop chocolate and butter by placing in a glass bowl and melt in the microwave on low power stirring every 30 seconds. Remove while little pieces of chocolate remain. Continue stirring until all smooth.
Mix in sugar by hand. Let cool for 15 minutes.
Combine dry ingredients and set aside.
Whisk together eggs and vanilla and fold into chocolate mixture with spoon or spatula.
Gently mix in dry ingredients until all combined.
Add glazed walnuts and chocolate chips.
Pour into brownie pan.
Bake 35 – 40 minutes. Toothpick inserted near edges should be dry but center should be a bit wet. Do not over bake.
After 30 minutes, lift brownies and place on cooling rack.
After fully cooled, place on cutting board.
Mix chocolate chips and butter in a heat proof bowl and place in microwave.
Melt chocolate chips and butter in the microwave, stirring every 30 seconds. Remove while little pieces of chocolate remain. Continue stirring until all smooth.
Add corn syrup and vanilla and stir well.
Pour over brownies and let set for a couple hours.
Easy Butterscotch Buttercream
Bring butter to room temperature and cream with mixer.
Melt butterscotch chips in microwave on low power, stirring every 30 seconds just until little bits of chips remain.
Combine melted butterscotch chips with butter until fully incorporated.
Stir in powdered sugar and beat until fluffy.
Add cream slowly, until desired consistency is achieved.
Frost brownies with butterscotch buttercream carefully over glazed layer.
Cut brownies into 12 pieces.
Cut heath bar into triangles and top each brownie.