Butterscotch Chocolate Chip Blondies

Anna Jones

These butterscotch chocolate chip blondies are vegan and oh so delicious.

The perfect mixture of chocolate chip cookie and brownie, these dairy-free delights melt in your mouth. Great for children’s parties and special occasions, they are sure to go down a treat.

Prep time: 15 minutes

Cook time: 35-40 minutes

Makes 9-12 brownies

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Ingredients

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

These butterscotch chocolate chip blondies are vegan and oh so delicious.

The perfect mixture of chocolate chip cookie and brownie, these dairy-free delights melt in your mouth. Great for children’s parties and special occasions, they are sure to go down a treat.

Prep time: 15 minutes

Cook time: 35-40 minutes

Makes 9-12 brownies

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.

Did you like this recipe? Try these vegan Horlicks brownies too.