Butterscotch Blondies

Hannah Kaminski Creative, dedicated and passionate about all projects big and small, Hannah Kaminski’s focus has led to accomplishments in many areas of the industry. Find out more about Hannah.


Vegan Desserts Sumptuous Sweets for Every Season

Butterscotch Blondies
Recipe Type: Dessert
Cuisine: My Sweet Vegan
Author: Hannah Kaminski
Serves: 9 – 12
This particular childhood favorite turned out to be one of the most difficult recipes for me to master. I am happy to share my easy method for creating this sweet treat that I remember fondly from my pre vegan days. It doesn’t require you to blow anything up, either.
  • 1/4 Cup Margarine
  • 1 1/2 Cups Dark Brown Sugar
  • 1 1/2 Teaspoons Vanilla Extract
  • 6 Ounces Vanilla Soy Yogurt
  • 1/3 Cup Plain Soy Creamer
  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  1. Preheat oven to 350 degrees (175C) and lightly grease an 8 X 8 inch square baking pan.
  2. Melt the margarine and pour it over the brown sugar in a medium bowl, stirring to coat.
  3. Add the vanilla, soy yogurt and soy Creamer and stir until homogeneous.
  4. Slowly incorporate the flour with the baking powder, stirring just enough to arrive at a smooth mixture.
  5. Pour the batter into your prepared pan. Baker for 25-30 minutes until the sides begin to pull away from the pan and the top is fairly firm.
The blondies may still be slightly gooey in the inside, but they will continue to cook once removed from the oven. Besides, they are bars, so you don’t want them to dry out! Wait for the blondies to cool completely before cutting.


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