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Easy Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake

Prep

<30 MIN

Bake

20-25 mins

Serves

10+

Difficulty

Medium

About

This Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake recipe is wonderfully easy to make and definitely delicious! Think of it as a hybrid between a cake bar and a blondie. It’s absolutely perfect with a coffee or if you just fancy something super quick to make…or even for a bake sale!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make the Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake

Step 1

Preheat the oven to 180C fan, grease, and line a 20 x 20cm square tin, or something similar with parchment paper.

Step 2

Place the butter in a pan over a medium heat and stir until melted. Keep the butter over the heat stirring regularly until it starts to look slightly darker in colour. With it being vegan butter it doesn’t brown as much so don’t worry if it’s not dark golden! Be careful it doesn’t start to spit if it gets too hot.

Step 3

Once the butter has browned a little, pour into a bowl and add in the light brown sugar. Stir until they are combined.

Step 4

In a large mixing bowl, add the flour, baking powder and salt. Mix these together before adding in the butter and sugar mixture along with the plant milk and vanilla extract.

Step 5

Add in the Lyle's Golden Syrup until all the ingredients are fully incorporated. Add in the chocolate chips and nuts, stir until evenly distributed.

Step 6

Place the batter into the brownie tin and spread into an even layer.

Step 7

Place in the oven for 20-25mins until golden brown, leave to cool fully before removing from the tin, then drizzle over the extra melted chocolate. Once set cut into 9 squares.

Pro tip

This recipe was created by Freya, who you may remember as the first vegan GBBO contestant in 2021.

Ingredients – 10 items

Serving

1

Easy Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake

Lyle's-golden-syrup

Lyle’s Golden Syrup

80 g
Butter

Vegan butter

125 g
Fairtrade Light Brown Soft

Light soft brown sugar

120 g
Flour

Plain flour

225 g
Baking-powder

Baking powder

3/4 tsp
Salt-table

Pinch fine table salt

1/2 tsp
Plant-based-milk

Plant milk

(we used soya milk in this recipe)

100 g
Vanilla

Dr Oetker Madagascan Vanilla Extract

1 tsp
Chocolate-chips

Chocolate chips

+ 50g to drizzle over the top

100 g
Hazelnuts

Hazelnuts

50 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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