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Butterscotch Brownies

  • 35-40 minutes
  • Makes about 30
Butterscotch Brownies


  • 100 grams butter
  • 1 well-packed cup brown sugar
  • 1 tblsp golden syrup
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 cup flour
  • ½ tsp salt
  • 70 grams walnuts, toasted

Butter Icing

  • 100 grams butter
  • 1½ cups icing sugar
  • 1 tblsp golden syrup
  • few drops vanilla essence
  • 1-2 tblsp milk
  • 50 grams chocolate, grated


  1. Beat together the butter, brown sugar, golden syrup and vanilla essence until light and creamy. Add the eggs one at a time, beating well after each addition.
  2. Sift the flour and salt together and fold into the creamed mixture with the chopped walnuts.
  3. Turn the batter into a greased, floured and lined 23cm square cake tin. Bake at 180ºC for 35-40 minutes or until a skewer inserted comes out clean.
  4. Allow the butterscotch brownie to cool in the tin for 20 minutes before turning out onto a cake rack to cool. Ice with butter icing and decorate with grated chocolate. Slice into small pieces.

Butter Icing

  1. Beat the butter until it is pale and fluffy. Sift the icing sugar and beat into the creamed butter with the golden syrup and vanilla essence. Add sufficient milk to achieve a spreadable consistency.

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