Let me just go ahead and get all the goodies out of the way since it’s Christmas and everything. I’ll return to real food after the holidays.
These brownies are simply decadent. It took me several tries to get them the way that I imagined they should be in my head, but I think I finally succeeded. They have a strongish coffee flavor in the base that works really well with the salted butterscotch sauce. I poked holes in the brownies too, to let the sauce sink in. Toasted almonds and milk chocolate bits give a crunchy texture to the top.
Here are my notes:
–You could totally leave out or adjust the espresso granules. I think 2 teaspoons give them a good coffee flavor. Or you could use regular instant coffee granules.
–Chill these well before cutting.
–Cut them small. They are SUPER rich and sweet. I would cut them even smaller than what is shown here. Probably the size of a piece of fudge.
–I like dark cocoa powder, but you could use regular.
–You can use regular salt in the the butterscotch sauce, but be careful because it is more potent than sea salt.