These Eggless Chocolate Chip Blondies are soft, chewy, buttery, and loaded with melty chocolate chips in every bite. If you are craving a quick dessert without eggs, this easy blondies recipe comes together in minutes using simple pantry ingredients.
Unlike brownies, these blondies are rich in vanilla and caramel-like flavor from brown sugar, giving them a warm, comforting taste. The best part? This easy Chocolate Chip Blondies recipe requires no electric mixer, perfect for beginners and busy days.
Jump to:
- What Are Blondies?
- About Eggless Chocolate Chip Blondies
- Why You Will Love This Recipe
- Ingredients And Notes
- How To Make Eggless Chocolate Chip Blondies
- Serving Suggestions
- How To Store Eggless Chocolate Chip Blondies
- Variations
- Baking Tips For Eggless Chocolate Chip Blondies
- Frequently Asked Questions
- More Eggless Blondies And Brownies
- Eggless Chocolate Chip Blondies
What Are Blondies?
Blondies are often called blond brownies because they have a similar texture, soft, fudgy, and chewy, but without cocoa or melted chocolate in the base.
Instead, blondies are flavored with vanilla and brown sugar, giving them a caramel-like taste. This makes them lighter in color but just as rich and satisfying as brownies.
About Eggless Chocolate Chip Blondies
These Eggless Chocolate Chip Blondies are one of those recipes I make when I want something quick, indulgent, and guaranteed to turn out perfect every time.
What I really love about this recipe is how simple yet reliable it is. The batter comes together quickly, and the texture is exactly what a good blondie should be: soft in the center, slightly crisp on the edges, and perfectly chewy.
One important tip from my kitchen:
Do not overbake the blondies. Slightly underbaking ensures that the soft, gooey center we all love. They will continue to set as they cool.
And just like brownies, these blondies are always a hit at home, especially with my son, who absolutely loves them!
Why You Will Love This Recipe
- These Eggless Chocolate Chip Blondies are soft and chewy with gooey centers.
- Super easy eggless recipe, perfect for beginners.
- It is an easy recipe that requires no mixer.
- It is loaded with chocolate chips in every bite.
- Rich caramel flavor from brown sugar.
- A quick dessert recipe, ready in under 30 minutes.
- Perfect for snacking, dessert, or lunchboxes.
Ingredients And Notes
- All-Purpose Flour: Use unbleached flour for the best texture and structure.
- Cornstarch: Makes these Eggless Chocolate Chip Blondies softer and chewier. You can replace it with 1 tablespoon of flour if needed.
- Baking Powder: Adds a slight lift while keeping the blondies dense and chewy.
- Salt: Balances sweetness and enhances flavor.
- Butter: Use unsalted butter. Melt it and mix the sugar while still warm for a better texture.
- Brown Sugar: Key ingredient for chewy blondies and caramel-like flavor. Use light or dark brown sugar.
- Milk: Adds moisture and helps bind the batter.
- Vanilla Extract: Use pure vanilla for the best flavor.
- Chocolate Chips: Use semi-sweet, regular, or mini chocolate chips. Mini chips distribute better in the batter. You can also use chocolate chunks or dark chocolate chips.
How To Make Eggless Chocolate Chip Blondies
- Preheat the oven to 350°F (180°C).
- Grease an 8×8-inch square pan with nonstick oil spray or butter.
- Line it with parchment paper, leaving the edges hanging over both sides.
- Set it aside.
- Whisk flour, cornstarch, baking powder, and salt together in a medium bowl.
- Add chocolate chips and mix gently.
- Melt the butter on the stovetop or in the microwave.
- Transfer the melted butter to a medium bowl while it is still warm, then add the sugar.
- Whisk melted butter and sugar for about a minute until completely dissolved and smooth.
- Add vanilla and milk, and stir well.
- If the butter mixture is still warm, let it cool.
- Then, add the dry ingredients to the wet mixture and stir until well combined.
- The batter will be pretty heavy and thick.
- Transfer the batter to the prepared baking pan, and spread it evenly.
- Top the batter with 2-3 tablespoon of chocolate chips.
- Bake the blondies for 20-24 minutes, or until a toothpick inserted into the center comes out almost clean.
- Do not overbake the blondies to keep them soft and chewy.
- Remove the pan from the oven and place it on the cooling rack.
- Let it cool completely in the pan, then remove it and cut it into the desired square size.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Drizzle with chocolate sauce.
Enjoy with tea or coffee.
Pack in lunchboxes for a quick treat.
How To Store Eggless Chocolate Chip Blondies
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Freeze for up to 1 month. Warm slightly before serving for a fresh-baked taste.
Variations
Butterscotch Blondies: Swap chocolate chips with butterscotch chips.
White Chocolate Blondies: Use white chocolate chips or mix with regular chips.
Nutty Blondies: Add nuts to the batter, such as toasted walnuts, pecans, or almonds.
Candy Bar Blondies: Chop your favorite candy bars and fold them into the batter.
Brown Butter Blondies: Use browned butter instead of melted butter for a richer flavor.
Baking Tips For Eggless Chocolate Chip Blondies
Measure Ingredients Correctly: Always use a kitchen scale for accuracy. Too much flour can make blondies dry.
Do Not Overmix: Overmixing develops gluten, making blondies dense instead of soft and chewy. Mix just until everything is combined.
Slightly Underbake for Best Texture: Remove when the center looks slightly soft. This ensures blondies that are gooey and chewy after cooling.
Use Brown Sugar for Moisture: Brown sugar adds moisture and that signature caramel flavor; do not skip it.
Try Brown Butter for Extra Flavor: Browning butter adds a deep, nutty, caramel-like taste that enhances blondies beautifully.
Frequently Asked Questions
Overbaking or adding too much flour can make blondies dry. Always measure accurately and slightly underbake.
I have not tried the blondies with oil. But you can use vegan butter for this recipe.
Yes, but reducing too much may affect texture and moisture.
Yes, but expect slightly dense blondies. Start by replacing half the flour.
Edges will be set, and the center should look slightly soft but not raw.
More Eggless Blondies And Brownies
You May Like More Chocolate Chip Baked Goods
Eggless Chocolate Chip Blondies
Video
Ingredients
- ½ cup (114g) unsalted butter melted
- ½ cup + 2 tablespoon (125g) dark or light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoon (30ml) milk
- 1¼ cups (150g) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (90g) semi-sweet chocolate chips (plus more for toppings)
Instructions
- Preheat the oven to 350°F (180°C).
- Grease an 8×8-inch square pan with nonstick oil spray or butter. Line it with parchment paper, leaving the edges hanging over both sides. Set it aside.
- Whisk flour, cornstarch, baking powder, and salt together in a medium bowl. Add chocolate chips and mix gently.
- Melt the butter on the stovetop or in the microwave. Transfer the melted butter to a medium bowl and add sugar while it is still warm.
- Whisk melted butter and sugar for about a minute until completely dissolved and smooth.
- Add vanilla and milk, and stir well. If the mixture is still warm, allow it to cool down.
- Then, add the dry ingredients to the wet mixture and stir until well combined. The batter will be heavy and thick.
- Transfer the batter to the prepared baking pan and spread it evenly. Top the batter with chocolate chips.
- Bake the blondies for 20-24 minutes or until a toothpick inserted in the center comes out almost clean.
- Remove the pan from the oven and place it on the cooling rack. Let it cool completely in the pan, then remove it and cut it into the desired square size.
Storing Suggestions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Freeze for up to 1 month. Warm slightly before serving for a fresh-baked taste.
Notes
- Chocolate Chips: Use semi-sweet, dark, or mini chocolate chips. Mini chips distribute better in the batter.
- Measure Ingredients Correctly: Always use a kitchen scale for accuracy. Too much flour can make blondies dry.
- Do Not Overmix: Overmixing develops gluten, making blondies dense instead of soft and chewy. Mix just until everything is combined.
- Slightly Underbake for Best Texture: Remove when the center looks slightly soft. It ensures blondies that are gooey and chewy after cooling.
- Use Brown Sugar for Moisture: Brown sugar adds moisture and that signature caramel flavor; do not skip it.
- Try Brown Butter for Extra Flavor: Browning butter adds a deep, nutty, caramel-like taste that enhances blondies beautifully.
Thanks for coming! Let me know what you think.