Prep
<30 MINBake
20-25 minsServes
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!
How to make the Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake
Preheat the oven to 180C fan, grease, and line a 20 x 20cm square tin, or something similar with parchment paper.
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.
Once the butter has browned a little, pour into a bowl and add in the light brown sugar. Stir until they are combined.
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.
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.
Place the batter into the brownie tin and spread into an even layer.
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
1
Easy Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake
Lyle’s Golden Syrup
Vegan butter
Light soft brown sugar
Plain flour
Baking powder
Pinch fine table salt
Plant milk
(we used soya milk in this recipe)
Dr Oetker Madagascan Vanilla Extract
Chocolate chips
+ 50g to drizzle over the top
Hazelnuts
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