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Vanilla Extract 1.69 fl oz
Vanilla Paste 2.29 oz
Vanilla Paste 13.52 fl oz
Gourmet Vanilla with Seed
Vanilla Beans 10 Pack
Vanilla Extract 16.90 fl oz
Gourmet Vanilla with Seeds
Vanilla Paste 25.36 fl oz DF
Vanilla Paste 25.36 fl oz
Vanilla Extract 16.9 fl oz (2 Pack)
Vanilla Paste 13.52 fl oz (2 Pack)
Gourmet Vanilla 16.90 fl oz (2 Pack)
Vanilla Sugar 11.6 oz (2 Pack)
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
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.
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