Chocolate brownie butterscotch

Method
Prep:20min  ›  Cook:10min  ›  Extra time:1hr30min chilling  ›  Ready in:2hr 

For the base:

1. Break the biscuits into a food processor and pulse until fine breadcrumbs form.
2. In a saucepan over a medium heat, melt the butter then pour slowly into the food processor, pulsing to mix.
3. Grease a 22cm cake tin and line with baking parchment. Transfer the mixture to the tin and press down firmly with the back of a spoon to compact the mixture and form a base.
4. Place in the freezer for at least 30 minutes.

For the filling:

5. Melt the margarine in a pan on high heat then slowly add the sugar, stirring constantly. After it goes a nice browny golden color, add in the flour slowly and keep stirring.
6. Now take off the heat and add the milk, vanilla and butter extracts into the mix stirring until all smooth and thick (use mixer if needed).
7. Take the base out of the freezer and layer the butterscotch filling over the base and return to the freezer for at least 30 minutes.

For the buttercream icing:

8. Mix the unsalted butter, icing sugar, cocoa powder and vanilla extract together in a mixer until smooth and consistent. Add in, as it mixes, the hot water till it turns brown like chocolate.
9. Remove the base and filling from the freezer and layer this on top of the butterscotch carefully, using a spreading knife to cover evenly. Place in a fridge to store and best served chilled.

Tip

I used a mixer but it can be done without, just more work lol. This is one of my favourite deserts I have made. I loved butterscotch tart at school and wanted to make a twist to it. I hope you enjoy it too, feel free to let me know. Thanks!