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Recipe: Tasty Vickys Blondies / Butterscotch Bars, GF DF EF SF NF

Vickys Blondies / Butterscotch Bars, GF DF EF SF NF. Great recipe for Vickys Blondies / Butterscotch Bars, GF DF EF SF NF. I had another blondie recipe uploaded but had trouble converting it to be gluten-free. So I rewrote it and this one admittedly is much better.

Vickys Blondies / Butterscotch Bars, GF DF EF SF NF The addition of the coconut gives an extra chewiness Combine the dry ingredients: flour, brown sugar, baking powder, and salt. Melt the butter in a small saucepan on medium low heat. You can cook Vickys Blondies / Butterscotch Bars, GF DF EF SF NF using 10 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vickys Blondies / Butterscotch Bars, GF DF EF SF NF

  1. It's 400 grams of light brown sugar (2 packed cups).
  2. It's 112 grams (1/2 cup) of gold-foil wrapped Stork block margarine.
  3. You need 1 tbsp of Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*.
  4. Prepare 60 ml (1/4 cup) of full fat coconut milk.
  5. It's 1 tsp of vanilla extract.
  6. It's 158 grams (1 cup) of rice flour.
  7. It's 125 grams (1 cup) of cornstarch.
  8. You need 2 tsp of baking powder.
  9. You need 1/4 tsp of salt.
  10. You need 100 grams (1 cup) of desiccated coconut.

Coat the unwrapped chocolate bars completely in batter, then carefully lower them into the hot oil and fry until golden brown.. Home » Dessert » Brownies/Bars » Butterscotch Blondies. Chewy homemade blondies with butterscotch chips. These Butterscotch Blondies are the BEST, especially served with ice cream and an easy homemade butterscotch sauce..

Vickys Blondies / Butterscotch Bars, GF DF EF SF NF instructions

  1. If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some.
  2. Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble.
  3. Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set. It will become thick like caramel.
  4. Meanwhile line an 8"x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F.
  5. Combine the egg replacer and coconut milk and mix together well. Set aside.
  6. Combine the flour, starch, baking powder and salt in another bowl.
  7. Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla.
  8. Beat the flour mix into the caramel in batches to form a dough.
  9. When fully incorporated beat the desiccated coconut into the caramel dough.
  10. Press the dough into the lined tin. It will be very stiff.
  11. Bake for 30 minutes until the dough is pulling away from the sides of the tin.
  12. Cool in the tin then turn out and cut into 2" squares.

Meanwhile, in large bowl, mix brown sugar, flour, baking powder and salt. Add egg product to browned butter; stir with whisk. Pour butter mixture over flour mixture; stir just until moistened. Melt butter and stir in graham cracker crumbs until throughly combined. Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips.

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