Gooey Butterscotch Blondies

Butterscotch Blondies.png
Butterscotch Blondies.png

Couple that cook together, stay together! Ryan Alvarez (a Portland native) and Adam Merrin, bloggers and authors of the new cookbook, Husbands That Cook: More than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen, joined us to share a deliciously decadent recipe along with a few stories.

  • Book Event for Husbands That Cook
  • Sunday, March 17 at 2:00pm
  • Powell's City of Books, 1005 West Burnside, Portland

Gooey Butterscotch Blondies

Makes 9 large or 16 small bars

The next time you are craving a brownie, allow us to tempt you with a rich and chewy butterscotch blondie instead. Ooier and gooier than your average chocolate brownie, these one-bowl caramel-y squares are easy to prepare, and when you add a few secret ingredients to the mix, the outcome is pure blondie bliss. With a hint of coffee and a few scoops of almond butter, these celestial treats just so happen to be vegan, ensuring dessert nirvana for all parties involved.

  • 1 tablespoon vegan butter, for greasing the pan
  • 1/2 cup (160 g) almond butter
  • 1 tablespoon refined coconut oil
  • 1 cup (213 g) brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon instant coffee crystals
  • 1/4 cup (59 ml) water
  • 1? cups (160 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • ? cup (120 g) butterscotch chips (see note)
  1. Preheat oven to 350F/177C, and grease an 8-inch square baking pan with vegan butter. Line the bottom and sides of the pan with two overlapping strips of parchment paper, forming a sling to lift out the blondies later. Set aside.
  2. In a large bowl, combine the almond butter, coconut oil, brown sugar, vanilla, salt, coffee crystals, and water, and whisk until smooth and blended.
  3. Add the flour and baking powder, using a spoon or rubber spatula to stir just until no streaks of dry flour remain.
  4. Add the butterscotch chips and stir until evenly distributed in the batter. Transfer to the prepared baking pan, and spread into an even layer.
  5. Bake 20 to 25 minutes, then set on a wire rack to cool. Use the parchment to lift the blondies out of the pan, and cut into 9 to 16 pieces, depending on your size preference.
  6. The blondies can be served warm from the oven or, once cooled, can be covered and left overnight at room temperature since they are even gooier the next day. Enjoy!