Description
Rich, fudgy and chewy butterscotch blondies with a maple buttercream. Fully vegan!
Ingredients
Blondies:
- 1/2 cup melted vegan butter
- 3 tbsp aquafaba (liquid from can of chickpeas)
- 1 cup lightly packed brown sugar
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Maple Buttercream:
- 1/2 cup vegan butter, room temperature or softened
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 3 cups icing sugar/powdered sugar/confectioners sugar
Instructions
- Preheat oven to 375 F. Line an 8 x 8 inch square baking pan with parchment paper.
- Make the blondies: In a large mixing bowl, combine melted butter, aquafaba, brown sugar and vanilla and beat until fully combined, about 2 minutes. I used my stand mixer for this.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt until combined. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix – it will be thick! Just mix until no dry ingredients remain).
- Smooth into the prepared baking pan. Bake for 23-25 minutes, until starting to crack on top and turning golden on the edges.
- Remove from oven and let cool completely before adding frosting.
- Make the frosting: In a mixing bowl, add the softened vegan butter, maple syrup and vanilla and cream together until combined. Add 1 cup of powdered sugar at a time, beating until fully combined. Once all the powdered sugar is added it will be very thick. Set aside until ready to use.
- Spread the icing over the blondies in an even layer. Cut into 16 pieces (4 rows by 4) and serve! Store in a sealed container at room temperature for up to 4 days or in the fridge up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes