Soy sauce butterscotch brownies

Putting soy sauce in a brownie may sound like a silly gimmick, but it really is delicious. There’s a rich, malty, stout-like flavour to soy sauce that works fantastically with chocolate and butterscotch. It’s like salted caramel on steroids.

MAKES 12 PREP 10 mins COOK 1 hr EASY V

200g vegan butter

300g 60 80% dark chocolate, chopped

200g light brown soft sugar 80g caster sugar

4 tbsp ground laxseed mixed with 180ml water or plant-based milk 100g plain lour

30g cocoa powder vegan icing sugar, for dusting For the butterscotch

150g light brown soft sugar 50g vegan butter

1 tbsp vanilla extract

4 tbsp soy sauce

4 tbsp soy, almond or oat milk

1 To make the butterscotch, melt the sugar and butter together in a pan over a medium heat, stirring until the sugar has dissolved. Add the vanilla, soy sauce and milk. Bring to the boil and cook for about 5-8 mins more until thick, then remove from the heat.

2 Meanwhile, heat the oven to 180C/160C fan/gas 6 and line a 30 x 20cm brownie tin with baking parchment. Melt the butter in a pan or the microwave. Put the chocolate in a bowl, pour over the hot butter and stir to melt the chocolate. Whisk in the sugars and flaxseed mixture. Sift in the flour, cocoa powder and 1/4 tsp salt, then stir until fully combined.

3 Tip the batter into the prepared tin and smooth with a spatula, then pour over the butterscotch. Use a knife or chopstick to swirl the batter and butterscotch together. Bake for 40-45 mins until there is just a slight wobble in the middle. Leave to cool completely before cutting into squares. Dust with the icing sugar before serving.

GOOD TO KNOW vegan • iron

PER BROWNIE 456 kcals • fat 25g • saturates 10g • carbs 51g • sugars 42g • ibre 4g • protein 4g • salt 1g