Butterscotch Chocolate Chip Blondies

Anna Jones

Vegan tom blondie

These lie somewhere between a chocolate chip cookie and a brownie – a dense, caramelly sugar-crusted blondie, studded with melting pools of chocolate. They take less than 5 minutes to get into the oven and about 30 seconds to eat.

  1. 1/2 cup coconut oil at room temperature
  2. 1/2 cup light brown sugar
  3. seeds from 1 vanilla pod
  4. 3.5 oz. soy or natural coconut yogurt
  5. 2 tablespoons agave syrup
  6. 2 cups plain flour
  7. 2 teaspoons baking powder
  8. Large pinch of sea salt
  9. 3 oz. milk (coconut, almond, or soy)
  10. 5 0z. dark chocolate or butterscotch chocolate, roughly chopped

Preheat the oven to 375 F. Grease a square brownie tin, line with baking paper, and set aside.

Put the coconut oil and sugar into a large bowl and mix well with an electric whisk or by hand. Add the vanilla seeds and the yogurt and beat well until everything is combined. Add the agave syrup and beat this in too.

Put the flour, baking powder, and salt into a mixing bowl and mix well.

Add the dry ingredients to the wet ingredients and mix thoroughly until nicely combined. Bit by bit add the milk, then fold in the chopped chocolate.

Pour the batter into the brownie tin and spread with a spoon or spatula. Bake for 35–40 minutes, until the top is firm and brown.

Allow to cool completely, then cut into little squares. The yogurt in these means they will keep gooey and fresh for at least a week.

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