Vegan Butterscotch Blondies
These fudgy blondies combine rich almond butter with brown sugar and a hint of instant coffee for depth of flavor. The butterscotch chips add bursts of sweetness throughout the chewy texture. Perfect for potlucks or casual desserts, these bars are even better the day after baking when they develop an extra gooey consistency. The recipe uses simple pantry ingredients and comes together quickly in one bowl.
Ingredients
- 1 tablespoon vegan butter, for greasing the pan
- ½ cup almond butter
- 1 tablespoon refined coconut oil
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon instant coffee crystals
- ¼ cup water
- 1 ⅓ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- ½ teaspoon baking powder
- ⅝ cup butterscotch chipschocolate chips1:1classicdairy-free
similar sweetness level
Instructions
- 1
Preheat oven to 350°F and grease an 8-inch square baking pan with vegan butter
- 2
Line the bottom and sides of the pan with two overlapping strips of parchment paper, forming a sling
- 3
Combine the almond butter, coconut oil, brown sugar, vanilla, salt, coffee crystals, and water in a large bowl
- 4
Whisk until smooth and blended
- 5
Add the flour and baking powder, stirring just until no streaks of dry flour remain
- 6
Add the butterscotch chips and stir until evenly distributed in the batter
- 7
Transfer to the prepared baking pan and spread into an even layer
- 8
Bake 20 to 25 minutes
- 9
Set on a wire rack to cool
- 10
Use the parchment to lift the blondies out of the pan
- 11
Cut into 9 to 16 pieces depending on your size preference
Tips
Line the pan with parchment paper to easily lift out the blondies for clean cuts.
These blondies are even gooier and more flavorful the day after baking.
Don't overmix the batter once you add the flour to keep the texture tender.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead; flavor and texture improve overnight.
Serve at room temperature or slightly warm from the oven.
Common Mistakes
Don't overbake to avoid dry blondies; they should still look slightly underset in the center.
Don't overmix the batter once flour is added to prevent tough texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra binding
General Alternatives
FAQ
Can I use natural almond butter instead of regular?
Yes, but make sure to stir it well first if oil has separated. The texture may be slightly different but still delicious.
What if I don't have instant coffee crystals?
You can omit them or substitute with 1 teaspoon of espresso powder. The coffee enhances the butterscotch flavor but isn't essential.
How long do these keep at room temperature?
They stay fresh covered at room temperature for up to 3 days and actually improve in texture overnight as they become more gooey.