Monday, February 25, 2013

Chocolate Covered Butterscotch Brownies!

Late recipe post! I made these Chocolate Covered Butterscotch Blondies earlier today so that delayed me in posting the recipe in the morning! This recipe is a three part one because you have to make the chocolate, butterscotch sauce and blondie cake part separately but they're not very time intensive. Also, just in case someone thinks I made a mistake, there are not supposed to be any leavening agents in the brownie so the lack of baking powder and soda is on purpose! If any of you don't know what a blondie, it's basically a brownie without the chocolate. Give it a try! I hope you like it!

- Alexis ♥

Chocolate Covered  Butterscotch Blondies
  • 1 cup flour
  • 1 cup dark brown sugar
  • ½ cup vegan butter
  • ¼ cup applesauce
  • 1 teaspoon vanilla
  • ½ teaspoon salt
Butterscotch Sauce
  • 2 tablespoons vegan butter
  • ¼ cup organic brown sugar
  • ¼ cup vegan milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Mel t the butter over a medium flame and then whisk in the brown sugar, milk and salt until well combined. Bring to a mild boil and whisk for five minutes. Remove from the heat and add in the vanilla. Set aside to cool before adding to the brownies, let it thicken before soaking the blondies in it.

  • ¼ cup cocoa powder
  • ½ cup sugar
  • ½ cup vegan butter
  • ½ teaspoon vanilla extract

Put the cocoa powder, sugar and butter in a small pot and melt over a low flame until the sugar has dissolved and the butter has melted. Whisk in the vanilla extract and spread evenly in parchment sheet lined container and refrigerate until it thickens. Make sure to spread it out thin enough so you can lay it flat on the blondies.


Preheat your oven to 350°F

Cream together the butter and brown sugar and the whisk in the applesauce and vanilla extract.

Beat in the flour and salt until well combined.

Pour it into a greased baking dish and spread evenly.

Bake for 20-25 minutes or until the top has formed and the middle has cooked and set aside.

Cool the blondies completely and then pour a thin layer of the butterscotch sauce over the blondies so they can soak it in. Let sit in the refrigerator for 10-15 minutes until they cool and then spread the chocolate over it in a thin layer. The chocolate will be like a thick paste but it will spread out over the blondies. After the layers are done refrigerate it until the chocolate sets again and enjoy! Keep them in an airtight container in the refrigerator or else the chocolate will melt.

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