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Butterscotch & Chocolate Brownies

Butterscotch & Chocolate Brownies



  • ½ cup (110g) Butter, melted
  • 1 teaspoon Heilala Butterscotch Vanilla Extract
  • 1 cup (220g) Brown Sugar
  • 1 Egg, lightly beaten
  • 1 cup (130g) All-Purpose Flour
  • 1½ teaspoon Baking powder
  • ⅛ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup (125g) White Chocolate, chopped


  • 1/3 cup (75g) Butter, melted
  • ½ cup (50g) Cocoa Powder
  • 2 Eggs
  • 1 cups (200g) Sugar
  • 1 teaspoon Heilala Cocoa Vanilla Extract
  • 1/4 cup + 2 Tablespoons All-Purpose Flour
  • ½ teaspoon Baking Powder
  • 1 cup (125g) Dark Chocolate, chopped


Preheat oven to 356°F (180°C) fan bake.

Grease and line a 8" x 8" (20cm x 20cm) baking tray with parchment paper.

Prepare the butterscotch batter

In a large bowl, add the melted butter, butterscotch vanilla extract and brown sugar and mix until well combined.

Stir in the egg.

Sift in the flour, baking powder, baking soda, and salt and mix until well combined.

Stir through the chopped white chocolate.

Set aside while you prepare the brownie batter.

Prepare the brownie batter

In a separate large bowl, add the melted butter and cocoa and mix until well combined.

Add the eggs one at a time, beating well after each addition.

Add the sugar and cocoa vanilla extract and mix well.

Sift in the flour and baking powder and mix until well combined.

Stir through the chopped dark chocolate

To assemble

Take the butterscotch batter and scoop blobs into your square pan, leaving 1/4 of the mixture to add on top.

Scoop brownie batter and blob in between the butterscotch batter.

Finish with the leftover blobs of butterscotch batter.

Using a silicone spatula, press and swoosh the top of the batters to create a marbled swirled effect.

Bake for 45 - 50minutes until mixture is firm when pressed in the center.

Cool in tin for 20minutes then transfer to a wire rack to finish cooling.

Cut into squares when cold.