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.

Ingredients

  1. 100g coconut oil at room temperature
  2. 100g light brown sugar
  3. seeds from 1 vanilla pod
  4. 100g soya or natural coconut yoghurt
  5. 2 tablespoons agave syrup
  6. 250g plain flour
  7. 2 teaspoons baking powder
  8. Large pinch of sea salt
  9. 90ml milk (coconut, almond or soya)
  10. 150g dark chocolate or butterscotch chocolate, roughly chopped

Method

Preheat the oven to 190°C/fan 170°C/gas 5. 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 yoghurt 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 yoghurt in these means they will keep gooey and fresh for at least a week.

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