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Butterscotch Brownies

Whip up a batch of these brownies to satisfy your next butterscotch fix.

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Servings
2 brownies
Calories Cholesterol Sat Fat Carbs
255 0mg 2g 38g
Recipe Footprint (for Recipe's Default # of Servings)
1.8 Water saved (gallons) [animal consumption only]
7.0 Manure (pounds) not deposited into the environment
7.8 Grains / feed (pounds) not consumed by animals
17.2 Methane (gallons) not created by animals
211.0 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 C buttery spread
  • 1 C brown sugar (packed)
  • 1 egg replacer
  • 1/2 tsp vanilla
  • 1/2 C walnuts (chopped)
  • 2 Tbsp powdered sugar
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 C buttery spread
  • 1 C brown sugar (packed)
  • 1 egg replacer
  • 1/2 tsp vanilla
  • 1/2 C walnuts (chopped)
  • 2 Tbsp powdered sugar
Servings
2 brownies
Calories Cholesterol Sat Fat Carbs
255 0mg 2g 38g
Recipe Footprint (for Recipe's Default # of Servings)
1.8 Water saved (gallons) [animal consumption only]
7.0 Manure (pounds) not deposited into the environment
7.8 Grains / feed (pounds) not consumed by animals
17.2 Methane (gallons) not created by animals
211.0 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Combine the dry ingredients in a bowl.
    Combine the dry ingredients in a bowl.
  2. Melt the buttery spread in a pan over medium heat; remove from the heat and add the brown sugar, mixing until well blended. Add the egg replacer and vanilla, mixing well.
    Melt the buttery spread in a pan over medium heat; remove from the heat and add the brown sugar, mixing until well blended. Add the egg replacer and vanilla, mixing well.
  3. Add the dry ingredients to the buttery spread mixture; stir in the nuts and spread the batter evenly in an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 30 minutes or until the brownies pull away from the sides of the pan.
    Add the dry ingredients to the buttery spread mixture; stir in the nuts and spread the batter evenly in an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 30 minutes or until the brownies pull away from the sides of the pan.
  4. Cool for 10 minutes, cut into squares and dust with the powdered sugar.
    Cool for 10 minutes, cut into squares and dust with the powdered sugar.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or in a cool location.

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