Eggless Chocolate Chip Blondies have a special place in my heart, and it all starts in my grandmother’s kitchen. The scent of warm vanilla and brown sugar filled the air as we gathered around her tiny table, forks in hand, ready to dig into gooey, golden squares fresh from the oven. Those early memories taught me that simple ingredients could create magic.
As fall rolls in with crisp leaves and cooler nights, this recipe becomes one of my go-to treats. It’s comforting, quick, and perfect for cozying up with a warm drink. Whether you’re baking for a school event, a lazy weekend, or just because, it’s a crowd-pleaser every time. Best of all, these blondies are made without eggs, so they’re ideal for families with allergies, or when you’re out of eggs and still crave something sweet.
In today’s post, I’ll walk you through every step to make the best Eggless Chocolate Chip Blondies, along with variations, tips, and how to store them. Trust me, this is one of those recipes you’ll print, bookmark, and share.
Print
Eggless Chocolate Chip Blondies
- Total Time: 35 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
Chewy, gooey, and full of nostalgic flavor, these Eggless Chocolate Chip Blondies are the perfect one-bowl dessert for cozy nights, school bakes, or allergy-friendly treats everyone will love.
Ingredients
- ½ cup unsalted butter, softened or melted
- 1 cup light brown sugar, packed
- ¼ cup plain yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
- Optional: 2 tbsp shredded coconut
- Optional: ¼ cup white chocolate chips
- Optional: 2 tbsp pumpkin purée or a sprinkle of cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment or grease lightly.
- In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
- Add yogurt and vanilla extract, mixing until combined.
- Stir in flour, baking powder, baking soda, and salt until just combined—do not overmix.
- Fold in chocolate chips and any optional mix-ins.
- Spread batter evenly in prepared pan and smooth the top.
- Bake for 22–25 minutes, or until edges are golden and center is just set.
- Let cool in pan for 15 minutes before slicing into squares.
Notes
Don’t overbake, eggless blondies should be moist and slightly chewy. Let them cool fully for clean slices. Add-ins like nuts or pumpkin purée give seasonal flair and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients: Simple Pantry Staples With Big Flavor
One of the best things about these blondies is that you probably already have everything you need. Here’s what goes into the batter:
Main Ingredients:
- 1/2 cup unsalted butter (softened or melted)
- 1 cup light brown sugar (packed)
- 1/4 cup plain yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
Optional Add-Ins:
- 1/4 cup chopped walnuts or pecans
- 2 tbsp shredded coconut
- 1/4 cup white chocolate chips for contrast
For a seasonal touch, you can fold in 2 tbsp of pumpkin purée or a sprinkle of cinnamon. For example, in our Pumpkin S’mores Cookies, that autumn warmth is what makes them unforgettable.
Instructions: How to Make Eggless Chocolate Chip Blondies From Scratch
These blondies are ready in under 35 minutes. It’s a one-bowl recipe. no mixer required. Here’s how it’s done.
Step-by-Step Directions:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and glossy.
- Stir in the yogurt and vanilla until fully combined.
- Add the flour, baking powder, baking soda, and salt. Stir gently until no streaks remain, don’t overmix.
- Fold in chocolate chips (and any optional mix-ins).
- Spread the thick batter into your prepared pan, smoothing out the top.
- Bake for 22–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- Cool in the pan for 15 minutes before slicing into squares.
If you loved the chewy bite in our Gooey Lava Cookies, you’ll adore the texture of these blondies.
Tips for Success: Getting the Perfect Chewy Texture
Making perfect blondies without eggs is all about balance, moisture, structure, and sweetness. These tips help ensure bakery-style results every time:
Use Room Temperature Ingredients
Cold ingredients can cause the batter to seize or become grainy. For the smoothest batter, let your butter and yogurt sit out for 15 minutes before mixing.
Don’t Overbake
Eggless blondies rely on moisture-rich binders like yogurt. Overbaking leads to dry, cakey squares instead of fudgy ones. Pull them out when the center is barely set.
Let Them Cool
As tempting as it is to cut them right away, cooling allows the texture to settle and makes slicing easier.
For another beginner-friendly, no-fail treat, check out our Wholesome Banana Bread Baked Oats, which are also soft, chewy, and naturally sweetened.
Delicious Variations: Make Them Your Own
These blondies are a blank canvas for creativity. Try these easy swaps to tailor them to your tastes or dietary needs.
Gluten-Free Eggless Blondies
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. We’ve tested this with Zucchini Brownies and found no difference in taste or texture.
Streusel Topping
Mix together 2 tbsp flour, 2 tbsp brown sugar, and 1 tbsp cold butter. Sprinkle over the batter before baking for a crumbly top layer.
White Chocolate & Cranberry
Swap half the chocolate chips for white chocolate and add 1/4 cup dried cranberries. This is perfect for the holidays or when you want something a bit more festive.
Banana Blondies
Add 1/3 mashed ripe banana to the wet ingredients. This adds moisture and a subtle fruity twist, like we use in our Banana Chocolate Chip Pumpkin Bread.
Storage and Freezing: Keep Them Fresh
Room Temperature
Store blondies in an airtight container at room temp for up to 4 days. A slice of bread in the container helps keep them soft.
Refrigerator
To keep them a bit longer, refrigerate for up to 1 week. Let them come to room temp before serving for the best texture.
Freezer
Wrap individual squares in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
These blondies store just as beautifully as our Cheesecake Banana Pudding Bites, making them ideal for meal prepping or lunchbox treats.
FAQs About Eggless Chocolate Chip Blondies
Can I use oil instead of butter in blondies?
Yes, use a neutral oil like sunflower or avocado oil. The texture may be slightly less rich, but still chewy and moist.
What can I substitute for yogurt in eggless blondies?
You can use sour cream, buttermilk, mashed banana, or even applesauce. Just keep the measurement at 1/4 cup.
How do I make my blondies more cake-like?
Add an extra 1 tbsp of yogurt and bake for an additional 2–3 minutes. You can also reduce the butter slightly to cut down on density.
Are these safe for people with egg allergies?
Absolutely! There are no eggs or egg products used in this recipe. Always check your chocolate chips for allergy-safe certifications.
Conclusion: A Blondie for Every Season, Especially Fall
There’s something so nostalgic and heartwarming about pulling a batch of Eggless Chocolate Chip Blondies from the oven on a chilly afternoon. It’s a recipe that welcomes variations, fits any season, and delivers satisfaction in every bite. Whether you’re a beginner baker or a seasoned pro, this is the kind of go-to dessert that feels both easy and special.
While you’re baking up a storm, take a moment to browse more feel-good seasonal bakes like our Healthy Pumpkin Oatmeal Bars or Cookie Croissants, both perfect companions to these blondies.
So grab your mixing bowl, fire up the oven, and let the fall baking begin!