I read and own a lot of cookbooks but lately have tried to curb my urge to buy them on a regular basis. When my friend Meagan gave me a copy of Salty Sweets by Christie Matheson I literally drooled onto the pages. This is a book I’d have bought myself in a heart beat. 75 recipes for sweets dotted with a bit of salt to create that perfect balance I happen to adore when I eat dessert.
I finally had the chance to try it out today and zeroed in on the Butterscotch Brownies. Also known as “Blondies”, these are buttery brown sugar bar cookies, usually filled with chopped nuts and, occasionally, chocolate chips. I’ve tried many in my time and usually find them cloyingly sweet or way too dry. I figured this version, with the addition of extra salt, might cut that sweetness a bit, so I gave it a try.
I was making my batch for some no-nut eaters so I turned to the pantry for a crunchy alternative. I still had a stock of caramelized cocoa nibs and thought they’d make a great substitute-not too sweet with a nice cocoa flavor and crunchy texture.
I followed the recipe using 1 cup of cocoa nibs instead of the chopped nuts and sprinkling the top with a bit of extra salt. The verdict? Butterscotchy Goodness! They’re still a bit sweet but not overly so-cut ’em small and you’ll be very happy.
I’m anxious to try more recipes from the book but what to do next-Butterscotch Caramel Pudding, Kickass Carrot Cake with Maple Cream Cheese Frosting, or Salty Sweet S’mores?? Tori tried the Dark Chocolate Cupcakes with Butterscotch Icing from the book cover and they look amazing too.
Let the brownies cool in the pan on a rack for 10 minutes then transfer the pan to the refrigerator for 30-60 minutes-this will help the cookies set before cutting them. Cut the brownies into squares and serve. They will keep for up to 3 days in an airtight container at room temperature or up to 1 month int he freezer.