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