Whip up a batch of these brownies to satisfy your next butterscotch fix.
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- 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
Combine the dry ingredients in a bowl.
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.
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.
Cool for 10 minutes, cut into squares and dust with the powdered sugar.
Cover and store for up to two weeks in the refrigerator or in a cool location.
© Mainly Vegan LLC