Vegan Butterscotch Bars
That deep, caramel-like pull of dark brown sugar is the heart of these chewy, golden bars — and every bite delivers that warm butterscotch flavor you didn't think you could get without butter and eggs. A simple flax egg (just ground flaxseed and water stirred together until it gels) does the binding work beautifully, and vegan butter melted right in the saucepan keeps the whole process streamlined and fuss-free. The batter comes together in one pan, which means less cleanup and more time enjoying the incredible smell coming from your oven. Folding in vegan chocolate chips is completely optional, but honestly, the little pockets of melted chocolate against that butterscotch base are hard to resist. The key to getting that perfect fudgy-yet-set texture is pulling them when the top looks matte and a toothpick comes out with moist crumbs — then letting them cool completely before you cut into 16 squares. These are the kind of bars that disappear fast at a potluck, and nobody will guess they're entirely plant-based.
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Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bars
- ½ cup vegan butter
- 1 ¼ cups packed dark brown sugar
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp fine salt
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
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