Bars and brownies Cookies Eggless

Perfect Eggless blondies !

“When you have exhausted all possibilities, remember this – you haven’t.” ― Thomas A Edison

Usually (almost always ) I am a through and through chocolate girl. And I would take a brownie over a blondie any day of the week. So if I have to be impressed by a blondie , it has to be THAT good. I already have a chocolate chip blondie recipe on the blog , which is to die for , but I wanted to come up with an equally good version for people who prefer not to bake with eggs.

Ta da!

This blondie is fantastic . A blondie is not just a cookie bar. It has to be just like a brownie in texture – chewy with a fudgy centre ,just sweet enough, that crinkly top and a wonderfully butterscotch flavour. This one is all that and more.. not merely a “good enough” compromise for the sake of eggless baking !

And they couldn’t be easier to put together ! Its literally a matter of tossing in the ingredients into a saucepan and mixing them up! And like all blondies, they are infinitely customisable . Keep them plain , add in butterscotch chips (yum!) , nuts (if you like crunch) or dry fruit! Maybe Swirl in some cream cheese or caramel or Nutella? I added a handful of dark chocolate chips …. couldn’t keep my distance from the chocolate after all!



Take it from me …. you will not miss the chocolate or eggs in these blondies! They are positively addictive!

PS . I do realise my blondies aren’t exactly “blonde” … thats because I used dark brown sugar. Light brown sugar will give you blonder blondies!

Print Recipe
Perfect eggless blondies Yum
Chewy blondies with fudgy centres and a crinkly top ... that just happen to be eggless!
Prep Time 10 minutes
Cook Time 32 minutes
16 servings
Prep Time 10 minutes
Cook Time 32 minutes
16 servings
  1. Preheat oven to 180 c or 350 F.
  2. Line an 8 x 8 inch square pan with parchment paper or aluminium foil , leaving enough overhang on the sides.
  3. Melt the butter in a saucepan.
  4. Take off the heat and mix in the brown sugar and vanilla extract .
  5. Cool for 5 minutes and whisk in the yoghurt until smooth.
  6. Add in the flour, baking powder , soda and salt. Whisk together until incorporated.
  7. Fold in the chocolate chips , if using.
  8. Spread batter into the prepared pan and bake at 180 c/ 350 F for 28-32 minutes.
  9. Cool completely in pan , remove slab and slice with a sharp knife!
Recipe Notes

Step by step Tutorial:



  • Store these in a airtight container for 3-4 days.
  • Slice with a sharp knife , wiping between cuts for the neatest cuts.


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11 thoughts on “Perfect Eggless blondies !”

    1. Hey Sukriti.. just not thin like buttermilk… Something that you need a spoon to scoop…:-)

    1. Hi Divya… this recipe requires brown sugar or palm sugar for the butterscotch flavour. castor sugar wouldn’t work as well…

  1. Hi, I have made these several times. They are just absolutely yummy. I would like to know if powdered jaggery would work in this recepie instead of sugar.

    1. Hi Vishakha… Glad u liked the bars.. i havent actually used powdered jaggery but if you have used them in any other bakes, you can use them here as well !

      1. Hi Akshatha,
        I tried making them with jaggery. The blondies turned out just perfect.
        Thanks for the recipie. Never fails..

  2. Wow, this recipe is a no fail recipe. You can really throw the kitchen sink into these and it still comes out good. I added honey, 1/2cup of rice flour, and 1/2 cup apple cider and cinnamon when doubling your receipt and it came out great. I use to have chickens and store bought eggs taste bad, so your recipe is well appreciated. Thank you, I can’t wait to make them again. I wanna try flavored Greek yogurt next time like key lime or pineapple

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