Rich, chocolatey, and irresistibly decadent, these Butterscotch and White Chocolate Fudge Brownies are perfect for sharing—or not! Made with wholesome ingredients like sweet potato purée, they’re vegan and gluten-free!
Butterscotch & White Chocolate Fudge Brownies
Rich, chocolatey, and irresistibly decadent, these Butterscotch and White Chocolate Fudge Brownies are perfect for sharing—or not! Made with wholesome ingredients like sweet potato purée, they’re vegan and gluten-free!
Equipment
- 8-inch (20 cm) square baking pan
- Large mixing bowl
- medium mixing bowl
- spatula
- Sifter
- Wire rack
- Nonstick cooking spray
Ingredients
- 1½ cups 263 g mix of nondairy butterscotch (or white chocolate) and semisweet chocolate chips, melted and cooled
- 1 cup 255 g sweet potato purée
- 2 tablespoons 30 ml canola oil
- 2 tablespoons 30 ml soy creamer or any nondairy milk
- 1 teaspoon pure vanilla extract
- ¼ cup 30 g powdered sugar
- ½ cup 60 g light spelt flour
- 2 tablespoons 10 g unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ½ cup 88 g mix of nondairy butterscotch (or white chocolate) and semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
- In a large mixing bowl, combine the melted chips, sweet potato purée, oil, soy creamer, and vanilla extract.
- In a medium mixing bowl, sift together the powdered sugar, spelt flour, cocoa powder, salt, and baking powder.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in the additional butterscotch (or white chocolate) and semisweet chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 28 minutes, or until the center is set and the edges pull away from the pan.
- Allow the brownies to cool completely on a wire rack while still in the pan.
- Chill in the refrigerator for several hours before slicing and serving.
- Enjoy cold, and store any leftovers in the fridge.
Notes & Wine Advice
Serving Tip:
Serve cold with a scoop of dairy-free vanilla ice cream or a drizzle of melted chocolate for added indulgence. Wine Advice: Pair these brownies with a glass of sweet red wine, like a Port or Lambrusco, to complement their rich, chocolatey flavors.Nutrition values
Calories: 220 kcal | Carbohydrates: 32 g | Protein: 2 g | Fat: 9 g | Sugar: 21 g