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