Eggless blondies

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The classic American blondie is rich, indulgent and flavoured with vanilla. Blondies are a classic bake, and are similar to brownies, except that they are lighter in colour and flavour because they don’t contain any cocoa. This is the BEST recipe for eggless blondies you will ever try, and its guaranteed to please anyone who doesn’t eat eggs.

Standard blondie recipes will use around 2 eggs. The eggs help to provide moisture and structure to the bake. But it IS possible to make blondies egg free with some adaptations.

What’s to love about eggless blondies:

They are a wonderful combination of vanilla, white chocolate and butter all captured within a soft bar
They are egg free
They are so quick and easy to bake. Perfect for a last minute bake!

What do you need to make these eggless blondies?

You will need a few basic baking ingredients for this easy blondie recipe:

Unsalted butter: This will be melted so it doesn’t matter whether or not it is at room temperature
Sunflower oil: Any flavourless oil will work in this recipe
Light brown sugar: Using brown sugar rather than white sugar produces a softer blondie
Baking powder: The baking powder helps to give the blondies a little bit of lift, which is required in the absence of any eggs
Self raising flour: Self raising flour helps to give the blondies some rise, but not too much, so that they are still squidgy
Greek yogurt: This recipe uses full fat thick Greek yogurt, which helps to add some of that moisture that eggs would typically provide
Vanilla extract: Blondies are all about their vanilla flavour, so be sure to use a good quality vanilla extract
White chocolate: Use the best quality white chocolate you can because it will provide all of the chocolate flavour. Some of the white chocolate will be melted, whilst some will be broken into chunks, so you really will taste it in every bite.

Can you make these eggless blondies gluten free?

Yes you can, just swap the self raising flour for a gluten free version, and this recipe will be suitable for anyone with a gluten allergy or intolerance.

Storing eggless blondies

You can store these eggless blondies in an airtight container for up to 5 days.

You can also freeze the blondies for up to 3 months. Bring back up to room temperature before serving.

Blondies with a bite taken out of one bar

Troubleshooting

WHAT IS THE DIFFERENCE BETWEEN A BROWNIE AND A BLONDIE?

Think of blondie as brownie’s understated cousin. Just as delicious but not as intensely chocolatey.
Typically brownies contain cocoa and melted chocolate in the batter. Blondies usually contain neither, and will instead include white chocolate chips. In this recipe however, I melt some of the white chocolate before mixing it into the batter. This helps to replace the moisture that you usually get from the eggs, whilst still giving you the sweet vanilla flavour of a regular blondie.

ARE BLONDIES JUST COOKIES?

Blondies are like a thick version of a white chocolate chip cookie, whilst the texture is reminiscent of a brownie. Altogether a lovely cross between a cookie and brownie!

CAN YOU MAKE BLONDIES WITHOUT EGGS?

Absolutely! By melting some of the white chocolate, these blondies turn out perfectly moist, squidgy and sweet. This isn’t the classic way to make blondies, but in the absence of eggs, melting the white chocolate is a great workaround to achieving the right texture. You won’t even realise that eggs have been omitted from the recipe!

If you like this recipe, try out these other quick and easy egg free tray bakes:

Did you make this? Please RATE THE RECIPE below!

Author: noasmodernkitchen
Total Time: 45 minutes
Yield: 9 bars 1x
Diet: Vegetarian

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Description

This is the best recipe for eggless blondies you will ever try. Vanilla flavoured, soft and buttery, you won’t believe that these are egg free!

Ingredients

Scale

100g white chocolate
60g unsalted butter
1 tablespoon sunflower oil
60g brown sugar
125g self-raising flour, sieved
1 teaspoon baking powder, sieved
50g full fat Greek yogurt
1 teaspoon vanilla extract
50g white chocolate, broken into chunks

Instructions

Preheat the oven to 180c. Grease and line an 8 inch tin with greaseproof paper.
Break up the chocolate, and place it in a large bowl, together with the butter.
Melt the chocolate and butter together very slowly, by placing the bowl over a pan of lightly simmering water, ensuring that the bowl does not touch the water. Stir continuously and take it off the heat once everything has melted.
Add the oil sugar, flour and baking powder to the bowl, and mix.
Fold in the Greek yogurt, vanilla extract and white chocolate chunks. Don’t overmix the batter, just fold until everything is combined.
Pour the mixture into the lined baking tin. The texture will feel like mousse at this point.
Bake in the oven for 25 minutes.
Leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool completely.
Cut into bars. Store in an airtight container for up to 5 days.

Notes