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 do eggless blondies taste like?
Like a fudgy, sweet vanilla cake. My egg free version has melted white chocolate in the batter, making them deliciously gooey and soft.
What you will love about these eggless blondies:
They are a wonderful combination of vanilla, white chocolate and butter all captured within a soft bar
They are egg free
- They take just 20 minutes to prepare. Perfect for a last minute bake!
Ingredients for 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.
Tips for the perfect blondies
Do not overmix the blondie batter. This is so important, because if you overmix, you will incorporate too much air into the batter and your blondies will sink in the middle.
Do not bake for more than 25 minutes. The blondies should be golden in colour, slightly squidgy and moist.
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.
Frequently Asked Questions:
A blondie is lighter in flavour than a brownie. 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.
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!
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:
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