I got Hannah Kaminsky’s book My Sweet Vegan for my birthday a few weeks ago, and I’ve been drooling over the delicious-looking treats pictured inside it ever since. I finally got a chance to make something, and the Butterscotch Blondies really tugged at my heart-strings so I made them first. I decided to add chocolate chips, because, honestly, it’s hard for me to bake without chocolate! Also, this was for my first “real” paid baking job! My dear friend Julie’s boss hired me to bake a set of desserts for his staff, so in the next couple of days I’ll be baking up a storm and posting pictures for you to see all the goodies!
These bars were very good, and the butterscotch taste was right on. However, the texture was nowhere near what Hannah’s photograph looked like; while the tops were nice and moist, the inside crumb of mine came out fluffy and more cake-like, while her’s looked fudgey and had much more of a brownie consistency (but made out of blondie-material). I was a little disappointed, but I’m hoping that next time I can just leave out a bit of the baking powder and get the same results she did. In any case, they tasted great, so I’m sure I’ll be making them again!
Cookies and Candids 
that book is the most amazing thing ever. i’m so glad you got a paid gig! isn’t it fun?? i totally have to make those for a bake sale coming up. thanks for posting this 🙂
Holy CRAP!!
This is amazing! How do you find time for all this. Is it your job? I WANT IT!!
I met Zoe a few weeks ago through Kate Ming. Kate showed me your site, BTW its awesome!!
I would like to have your desserts sent directly to me after they are done please…seriously.
Sophie: Being paid for baking is awesome! Honestly, I’d be doing it anyway, so getting some money is a great added bonus! These were yummy and I think they would be great for a bakesale!
Peter: Welcome to my blog! It’s fun to hear how people hear about it, and all the connections between. Thanks for saying hi and being so enthusiastic! 🙂
I made Hannah’s butterscotch blondies last night, and mine also came out cakey and not very brownie-like 😦
Was wondering if you made them again and with any alterations to get them more of the consistency of brownies/blondies?
Hi Marisa,
I actually didn’t make these again…However, I’ve been thinking about it recently so I’ll probably adapt the recipe soon and of course I’ll post about it, so stay tuned if you want. Probably what I’ll do is halve the baking powder (1 tsp instead of 2 tsp) or maybe not include it at all – most brownie recipes I’ve found don’t even use levening and that’s how they stay so gooey.