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Butterscotch Brownies - Chewy & Sweet

Tasty Vegan Butterscotch Brownie Recipe That Really Works

Butterscotch Brownies

Butterscotch brownies have been around forever, but it's amazing how hard it is to find a butterscotch brownie recipe that really works!

Butterscotch brownies was one of the first recipes my kids learned to make. They loved them, plus they were quick & easy - ideal combo for Kids Craving Treats, and busy Mom.

Total prep & cook time: 45 min

16 Servings

Nutrition Data Per Serving, Vegan version, 57 g: 185 calories, 31 g carbohydrate, 6 g fat, 238 mg sodium, 1 g dietary fiber, 2 g protein, very low in Cholesterol. Estimated glycemic load: 21

Nutrition Data Per Serving, Ovo-Lacto version, 50 g: 195 calories, 31 g carbohydrate, 7 g fat, 140 mg sodium, 1 g dietary fiber, 3 g protein, low in Cholesterol. Estimated glycemic load: 21

Vegan Ingredients:

  • 2/3 cup vegan margarine or other dairy free butter substitute (we used Earth Balance brand)
  • 1 1/2 cups packed brown sugar
  • 1 1/4 cup unbleached white wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp liquid vanilla extract
  • 1 Tbsp egg replacer or ground flax seed mixed with 1/3 c soymilk (substitute almond or hemp milk if you prefer)
  • 1/2 cup chopped walnuts
  • 1/2 cup dried unsweetened shredded coconut
  • Optional: 1/2 cup chocolate chips
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Ovo-Lacto Ingredients:

  • 1/2 cup butter
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cup unbl. wh. flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 1/2 cup dried unsweetened shredded coconut

Directions:

  1. Preheat oven to 350 degrees
  2. Oil a 9 x 9 inch baking pan and dust with flour
  3. Whip egg replacer with soy milk, or beat eggs
  4. Mix flour, baking powder and salt
  5. Melt veggie spread or butter
  6. Remove from heat and beat in brown sugar and vanilla
  7. Beat in egg replacer or eggs
  8. Stir in the nuts and coconut
  9. Mix in the dry ingredients
  10. Spread in pan and bake for about 25 minutes
  11. Cool 15 minutes in the pan on a cooling rack, cut in squares and serve
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Recipe Tips:

Makes one 9 X 9 inch pan of brownies

The secret to successful butterscotch brownies is the ratio of sugar to flour, so the recipes that work are very sweet, and ours is too. But hey, the walnuts and coconut are healthy!

We made these brownies vegan, but it's easy to make them ovo-lacto if you'd rather. Please note that the ingredient proportions are different in the ovo-lacto and vegan versions.

To make these brownies gluten free, use 1 cup oat or sorghum flour, 1/3 cup tapioca starch, 2 Tbsp arrowroot starch, and 1 tsp xanthan gum in place of the unbleached white (wheat) flour.

If you want to reduce the sugar, as my friend Jeanette did, then you should also reduce the flour. Otherwise your brownies will be cakey instead of chewy. If you use 3/4 cup of sugar, use 1 cup less 2 Tbsp of flour (7/8 cup), and reduce the baking powder to 2 tsp.

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