Bodacious Butterscotch Blondies from The 40-Year-Old Vegan
This recipe requires a slow-cooker or Crockpot

Crockpot Bodacious Butterscotch Blondies from 40-Year-Old Vegan

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook ( makes Bodacious Butterscotch Blondies. featuring@zazacandies King David Butterscotch chips#vegan #crockpot This Is Us Crock-Pot Slow Cooker

Posted by Jane Velez-Mitchell on Sunday, February 4, 2018


  • 1 t. vegan butter
  • 1 c. unbleached, all-purpose flour
  • 1 t. baking powder
  • ½ t. salt
  • 1 flax egg (1 T. flax meal plus 3 T water – mix and let sit for 20 minutes)
  • ¼ c. unsweetened applesauce
  • 2 t vanilla
  • ½ c. almond milk
  • ½ c. butterscotch chips, preferred brand King David
  • ½ c. pecans
  • ½ c. pure maple syrup
  • Fresh raspberries & mint for garnish
  • 1 pint vegan vanilla ice cream, melted or frozen


  1. Rub the vegan butter on the inside of the crockpot to prevent sticking.
  2. In mixing bowl, combine flour, baking powder and salt.
  3. Add flax egg, applesauce, vanilla, almond milk, butterscotch chips, and pecans. Mix thoroughly into a thick batter.  Pour into the crockpot and spread evenly.
  4. Pour the maple syrup on top of the mixture – do not stir.
  5. Cover and cook on High for 2 ½ to three hours until the edges of the blondie look cooked and firm.
  6. Scoop out a portion of the blondie and plate. Serve with a scoop of ice cream or drizzle the melted ice cream over the blondie.  Add raspberries and fresh mint. Serve immediately.

Makes 6 to 8  servings