How to Make Gooey Butterscotch Blondies w/ Ryan & Adam from Husbands That Cook

A Note From feedfeed

Ryan & Adam from Husbands That Cook popped into FeedfeedBroolyn to make their Gooey Butterscotch Blondies! For more from Ryan & Adam, check out their cookbook here.

Prep time 10mins
Cook time 25mins
Serves or Makes: 9 to 16

Recipe Card


  • 1 tablespoon vegan butter, for greasing the pan
  • 1/2 cup almond butter
  • 1 tablespoon refined coconut oil
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon instant coffee crystals
  • 1/4 cup water
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2/3 cup butterscotch chips, nondairy


  • Step 1

    Preheat oven to 350°F and grease an 8-inch square baking pan with vegan butter. Line the bottom and sides of the pan with two overlapping strips of parchment paper, forming a sling to lift out the blondies later. Set aside.

  • Step 2

    In a large bowl, combine the almond butter, coconut oil, brown sugar, vanilla, salt, coffee crystals, and water, and whisk until smooth and blended. Add the flour and baking powder, using a spoon or rubber spatula to stir just until no streaks of dry flour remain. Add the butterscotch chips and stir until evenly distributed in the batter.

  • Step 3

    Transfer to the prepared baking pan, and spread into an even layer. Bake 20 to 25 minutes, then set on a wire rack to cool.

  • Step 4

    Use the parchment to lift the blondies out of the pan, and cut into 9 to 16 pieces, depending on your size preference.

  • Step 5

    The blondies can be served warm from the oven or, once cooled, can be covered and left overnight at room temperature since they are even gooier the next day.