vegan butterscotch brownies

I ran into the original version of these blondies over at Everyday Dish, when Hannah Kaminski of Bittersweet Blog was guest hosting. They are amazing! Serious fudgy deliciousness on a plate. I haven't changed the recipe that much, but wanted to share anyway. All ingredients are vegan, but I don't think they necessarily have to be -- you could easily use butter, dairy yogurt and whole milk if you don't have soya, which is why I've not indicated specifically vegan here. Also, Hannah uses a soya creamer, but I didn't have any so just used my old stand-by: a mixture of milk and yogurt.

The resulting butterscotch brownies even seemed to impress Mel, who is widely considered Her Royal Sweetness, Queen Brownie of Delicious Baked Nummies, so that's saying something!

ingredients:

1/4 c. margarine, melted
1 1/2--2 c. soft brown sugar, densely packed
1 tsp. vanilla extract
1/2 tsp. chocolate extract
3/4--1 c. yogurt
1/3 c. milk plus yogurt (mixed together)
2 c. plain flour
2 tsp. baking powder

method:

In a mixing bowl, pour the melted margarine over the brown sugar and stir to coat. Stir in the vanilla and chocolate extracts, yogurt and yogurt/milk mixture, and combine until as smooth as possible. I found it virtually impossible to get the brown sugar to be completely lump-free, but in the end I think I rather liked it better that way. The lumps leave little pockets of butterscotchy goodness throughout once baked.

In small batches, sift in the flour with the baking powder and incorporate gently until it's all in. I found the batter incredibly tacky, even once the flour was completely incorporated. The main thing here, of course, is not to work the batter too much because you still want it on the fluffy side. Pour the batter into a greased 9X9 pan and then bake at 350 F (Gas 7ish) for about 30 minutes. By that time, it should be pulling away from the sides and the surface will be firm.

Two things to note: 1. Because these are fudgy, don't expect your tester to come away completely clean. In fact, you kind of want it to come out with a bit of batter, as they will continue to cook until cool.

2. Do make sure you're oven is properly preheated. I was watching Sarah Kramer (also on Everyday Dish) the other day and she was emphatic about it. It's all chemisty, people!

Also (so, sort of 3), make sure they are COMPLETELY COOL before cutting into them. I was in a rush, so had to cut into them a little early and even though I'd left them for about 45 minutes the very centre was still just a little too soft to be cut and I had to leave it. Still managed 12 mini-bars, but it could have been 15!

Comments

[emmms]

Dear Cara,

See the notes above the recipe.

Best

[cara]

How is milk vegan?

[Sharon]

NOM!

[Victoria]

They look v yummy and just the thing for weekend baking. But I am confused. What is chocolate extract?
Right, off to look at those lovely socks...

[Friday]

Will you adopt me please? And feed me lovely baking and dress me in hand-knitted jumpers? I come as a package though (of three, soon!).

What'choo doing next week? I have a solid week of holiday and a friend from over there (recently moved over here) is visiting and needs to see that I'm not a patehtic hermit with no friends. I was hoping you could help me create that illusion?

I've lost track of my phone, but I still remember how to access email so let's get together on this thing! If you're up for it, that is!

xx