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Butterscotch Brownie Cake (Gluten Free!)


We were going out to dinner with some of our friends recently, and one of my favorite things to do afterward is have people over for dessert.  Not much makes me happier than baking for others 🙂  Our friends aren’t picky about desserts, so I just make what I am currently craving.  I had been having a serious blondie craving, and after looking at several possibilities, and showing David the numerous posts starred in my Google Reader, I decided that this was the dessert to make that night.  This was also my first try at using gluten free flour for making desserts.

I knew right away that this would be great.  I have said many times that I am a chocolate lover (just look at the amount of posts under the chocolate tag), but I love caramel and butterscotch almost as much, and when you put the two together, you really can’t go wrong!  I didn’t have the size pans this recipe called for, but the original blondie recipe was baked in a 9×13-inch pan, so I did that, then cut them in half and had a square cake.

This cake was amazing!  The blondies had such great flavor, and I loved the sauces.  The mix of butterscotch and chocolate was perfect.  The ganache recipe is wonderful, and it’s the one that I have been using ever since I started using it for TWD baking.  Putting the butterscotch chips on top was a bit tedious, but it made for a great topping.  I used rice flour to make it gluten free, and I really couldn’t tell the difference.  It baked in the same amount of time and still kept a great flavor.  The sauces make a little more than you need, but I used the extra to drizzle over the slices because a little extra butterscotch is always welcome 🙂


Butterscotch Brownie Cake
For the butterscotch brownie cake:
2 1/2 cups all-purpose flour (I used an equal amount of rice flour plus 2 teaspoons xanthan gum for gluten free)
1 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
1 tbsp. vanilla extract
2 large eggs
1 (11 oz.) package butterscotch chips, divided

For the butterscotch ganache:
3/4 cup butterscotch chips
6 tbsp. heavy whipping cream
3 tbsp. unsalted butter

For the chocolate ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water

Extra butterscotch chips, for garnish


To make the cake, preheat the oven to 350 degrees F.  Butter and flour the sides of two 5-inch round cake pans, and line the bottoms with parchment paper.  In a medium mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of a stand mixer, combine the butter, sugar and vanilla.  Beat on medium speed until creamy.  Scrape down the bowl and mix in the eggs until well incorporated.  Gradually beat in the flour mixture on low speed just until combined.  Stir in 1 cup of butterscotch chips with a rubber spatula.

Divide the batter evenly between the prepared pans.  Sprinkle with the remaining butterscotch chips.  Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire cooling rack and allow to cool completely before carefully removing from the pans.

To make the butterscotch ganache, combine the cream and the butter in a small saucepan.  Warm over medium-high heat until the mixture is almost boiling.  Place the butterscotch chips in a small, heatproof bowl.  Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds.  Stir until smooth.

To make the chocolate ganache, place the chopped chocolate in a small bowl.  Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds.  Gently whisk the mixture together until smooth.  Leave the glaze to sit until it thickens a bit to your desired consistency.

To assemble the cake, place one of the cake layers on a wire rack with a sheet of wax paper.  Drizzle butterscotch ganache over the top so that it drips over the edges of the cake.  Drizzle with a small amount of chocolate ganache as well.  Lay the remaining cake layer on top of the first and top with remaining chocolate ganache so that it drips over the edges.  Decorate with extra butterscotch chips, if desired.  Transfer the cake to a serving platter.

Source: Blondies adapted from Very Best Baking, ganache from Baking: From My Home to Yours by Dorie Greenspan, total product seen on Bakerella and Annie’s Eats


13 Responses

  1. you might have to make this, too! my mouth is watering!

  2. Yum! I love butterscotch, but I don’t have enough recipes that include it. This looks so good.

  3. GLUTEN-FREE & WITH BUTTERSCOTCH?!?!??!! I needed that cake for my birthday, which was this past Monday 🙂

  4. That looks amazing! Great job!

  5. All I have to say is – wow, you lined up those chips *that* perfectly?! I’m in awe.

  6. Butterscotch AND brownie cake – wow, sounds amazing! It almost looks too good to eat with all the pretty chips all lined up on top.

  7. I love baking for people, too!! You and your hubby picked a great cake. This looks totally fantastic. My goodness–butterscotch and chocolate…I don’t think it gets much better. I’m saving this recipe right now. You’ve just given me an incredible craving for this cake!

  8. OMG NO WAY You have totally made my heart skip a beat! What an AMAZING cake… I LOVE butterscotch… I am TOTALLY going to make this one!

  9. I’ve used rice flour in brownies before for a gluten free friend, and they always come out perfect.

    Great adaptation, and I’m bookmarking it for the next time I need something like this!

  10. These look great!!

  11. This looks absolutely delicious, perfect, tasty, I cant say enough..

  12. Wow! That looks *so* good! I’ve just got into GF baking, as my friend is gluten intollerant – will definitely try this. Thanks for sharing.

  13. […] [Recipe Courtesy of Dinner and Dessert] […]

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