Vegan Butterscotch Brownies
A funny thing about Kimels–we don’t like chocolate, but we do like coconut. So this is the perfect recipe for me–butterscotch brownies with coconut! I better not make these again or I will be the fattest vegan, but I’m reprinting the recipe below with my little edits and tweaks in case you’d like to make them.
Vegan Butterscotch Brownies
Ingredients:
1 ¼ cups flour
½ tsp salt
1 Tbls baking powder
2/3 cup vegan butter, melted
1 ½ cups firmly packed brown sugar
1 tsp vanilla
1 Tbls egg replacer powder
1/3 cup almond milk
½ cup chopped walnuts
½ cup shredded coconut
Directions:
Preheat the oven to 350 degrees F. Grease an eight-inch square baking pan. Mix the flour, baking powder, and salt together in a bowl and set aside. Mix the melted butter, brown sugar, and vanilla in a large bowl. Whip the egg replace and almond milk together until frothy and add to the butter and sugar mixture. Stir in the flour mixture. Stir in the nuts and coconut. Spread in the pan and bake for 25 minutes. Cut into squares and serve.
