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These Easy Eggless Blondies prove that you don’t need eggs to bake something rich, chewy, and absolutely irresistible. As an allergy mom who has been baking egg-free for over a decade, I’ve tested this recipe until it delivers the perfect balance of buttery sweetness and gooey chocolate in every bite. The best part? You can mix them up in minutes with everyday ingredients, and they’re quick to make with simple pantry staples. You can easily make them dairy- or gluten-free, so everyone at the table can enjoy. Safe, simple, and so good—you’ll never miss the eggs.
Oriana’s Thoughts On The Recipe
Blondies have always been my weakness. The chewy edges, the gooey center, that buttery sweetness—it’s comfort in a pan. But when my daughter was diagnosed with an egg allergy, I thought blondies were off the table for us.
I refused to give up, so I spent lots of time tweaking and testing until I had a version that was not only safe but every bit as delicious as the ones I have always loved. Now, these egg-free blondies are our family’s favorite. My kids somehow always appear in the kitchen as soon as they smell them baking—it’s like they have blondie radar!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
- All-purpose flour: The base of the blondies. For gluten-free, use a good 1:1 GF baking blend.
- Cornstarch: Helps make the blondies soft and chewy.
- Baking Powder: Just a little bit to improve texture.
- Kosher salt: Balances the sweetness and enhances the flavors.
- Unsalted butter: Adds that rich, buttery flavor. For a dairy-free option, use a plant-based butter stick.
- Granulated sugar: Gives structure and sweetness.
- Light brown sugar: Adds moisture and a slight caramel flavor.
- Evaporated milk: Works as a substitute for eggs to bind and add richness. For a dairy-free option, read more details below.
- Pure vanilla extract: A must for flavor—it enhances everything.
- Chocolate chips (white or dark): Add sweetness and texture. You can mix and match or leave them out if you prefer plain blondies.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pan and oven
First things first—preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving a little extra hanging over the sides so you can lift the blondies out later without a mess. Set it aside for now.
Step 2 – Cream the butter and sugars
Step 4 – Add the dry mix
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Turn your mixer off. Add flour, cornstarch, and baking powder. Mix just until it all comes together—don’t overmix or the blondies can get tough. The batter will be thick; that’s totally normal. Stir in the chocolate chips with a spatula so they’re nice and evenly spread throughout.
Step 5 – Spread it out
Scoop the dough into your prepared pan and spread it into an even layer. Try to get it as smooth as you can—it’ll bake more evenly that way.
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Scoop the dough into your prepared pan and spread it into an even layer. Try to get it as smooth as you can—it’ll bake more evenly that way.
Step 6 – Bake
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Pop the pan in the oven and bake for 30–35 minutes. You’ll know they’re ready when a toothpick poked in the center comes out with just a few moist crumbs. Don’t wait until it’s completely clean—the blondies will keep setting as they cool. If you wish, you can add some more chocolate chips or chunks on top as soon as you take them out of the oven. This is optional and purely for looks.
Step 7 – Cool and cut
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Place the pan on a wire rack and let the blondies cool completely—about 4 hours (I know, the hardest part!). Once they’re set, use the parchment overhang to lift them out of the pan, then cut into squares or bars.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Blondies Turn Out Too Dry: Overbaking is the biggest culprit. Pro Tip: Take them out of the oven as soon as the edges look golden but the center is still soft—they’ll keep cooking a bit as they cool.
- Blondies Didn’t Set Properly: Sometimes they look underdone in the middle. Pro Tip: Let them cool completely before cutting. They firm up as they sit, and this makes it easier to get clean slices.
- Blondies Sticking to the Pan: Sticky edges can make them hard to remove. Pro Tip: Always line your pan with parchment paper, leaving some overhang so you can lift them right out.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Cool completely before cutting for clean cuts.
Variations & Additions
- Add chopped nuts like walnuts or pecans for crunch.
- Try using butterscotch or caramel chips instead of white chocolate.
- Mix in dried cranberries or coconut flakes for something different.
Storage and Freezing Instructions
Room Temperature: Store in an airtight container for up to 3 days. For more extended storage, they’ll last about a week in the refrigerator.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Try These Egg-Free Bar Recipes Next!
Recipe Card
Easy Eggless Blondies
These Easy Eggless Blondies prove you don’t need eggs to bake something chewy, buttery, and irresistible. Made with simple pantry staples, they come together in minutes and can be easily adapted dairy- or gluten-free—safe, simple, and so delicious you’ll never miss the eggs.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.
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Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, brown sugar, and salt on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the evaporated milk and vanilla; mix until incorporated for 1 minute.
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Turn the mixer off and add flour, cornstarch, and baking powder. Mix on low until combined. Be careful not to overmix; the batter will be thick. Stir in the chocolate chips; mix by hand with a spatula until evenly distributed.
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Spread the dough in an even layer at the bottom of the prepared pan.Tip: I do not recommend adding more white chocolate chips or chunks on top before baking, as they will brown too much during the baking process.
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Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVERBAKE these blondies. The blondies may appear very soft, but they will set up as they cool.Tip: If you wish, you can add some more chocolate chips or chunks on top as soon as you take them out of the oven. This is optional and purely for looks.
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Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
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Lift the foil out of the pan using the overhang on the sides and cut it into bars.
Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.
Store in an airtight container for up to 3 days. For longer storage, they’ll last about a week in the refrigerator.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
- Blondies Turn Out Too Dry: Overbaking is the biggest culprit. Pro Tip: Take them out of the oven as soon as the edges look golden but the center is still soft—they’ll keep cooking a bit as they cool.
- Blondies Didn’t Set Properly: Sometimes they look underdone in the middle. Pro Tip: Let them cool completely before cutting. They firm up as they sit, and this makes it easier to get clean slices.
- Blondies Sticking to the Pan: Sticky edges can make them hard to remove. Pro Tip: Always line your pan with parchment paper, leaving some overhang so you can lift it right out.
➤ Extra Tips:
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Cool completely before cutting for clean cuts.
➤ Variations & Additions:
- Add chopped nuts like walnuts or pecans for crunch.
- Try using butterscotch or caramel chips instead of white chocolate.
- Mix in dried cranberries or coconut flakes for something different.
Calories: 447kcalCarbohydrates: 56gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 252mgPotassium: 141mgFiber: 1gSugar: 41gVitamin A: 506IUVitamin C: 0.3mgCalcium: 100mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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