Butterscotch Flip Ingredients

Brownie Bottom
7 tablespoons unsalted butter
2 ounces bittersweet chocolate
2 large eggs
½ cup granulated sugar
½ teaspoon vanilla extract
1/3 cup unbleached flour
Pinch of salt

Top Butterscotch Layer
5 tablespoons unsalted butter
¾ cup light brown sugar
2 large eggs
½ teaspoon vanilla extract
1 cup unbleached flour
¼ teaspoon salt
¾ teaspoon baking powder
1/3 cup butterscotch chips

Grease a 9” square baking pan with butter and dust with a little bit of flour.  Tap out the excess.  Preheat the oven to 350 degrees F.

For the brownie bottom, melt the butter and chocolate in a small saucepan over low heat.  Take off heat before completely melted and then stir until blended thoroughly.  Set aside to cool.

Beat the eggs, sugar and vanilla until frothy.  Add the cooled chocolate and mix until well blended.

Measure the flour and salt and sift together directly into the chocolate mixture.  Mix gently until combined.  Spread the batter evenly into the prepared baking pan.  Set aside.

For the top butterscotch layer, melt the butter and set aside.  Beat the brown sugar and eggs together and add the vanilla and beat until well combined.  Add the melted butter.  Beat together.  Measure the flour, salt and baking powder and sift directly into the batter.  Mix gently until smooth.  Add the butterscotch chips, stirring in by hand.  Spread the butterscotch batter over the brownie bottom.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or only with crumbs.  The top should be a golden butterscotch color.

Remove the pan from the oven and let cool for at least one hour.  Cut just before serving.

Yield:  12-16 pieces