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)
- 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.
- In a large bowl, combine the almond butter, coconut oil, brown sugar, vanilla, salt, coffee crystals, and water, and whisk until smooth and blended.
- Add the flour and baking powder, using a spoon or rubber spatula to stir just until no streaks of dry flour remain.
- Add the butterscotch chips and stir until evenly distributed in the batter. Transfer to the prepared baking pan, and spread into an even layer.
- 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.
- 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!
