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.
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.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- 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
In a bigger bowl, add the butter, white sugar, brown sugar, and salt. 
Beat until it looks smooth and creamy—this usually takes about 3 to 4 minutes. 
Then add the evaporated milk and vanilla and mix for another minute.
Step 4 – Add the dry mix
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.
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
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
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.
➤ 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.
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.
Video
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 cup (230 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 /2 cup (100 g) light brown sugar
- 1 teaspoon (4 g) salt
- 1/3 cup + 4 teaspoons (100 ml) evaporated milk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 3/4 cup (250 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1/2 teaspoon (2 g) baking powder
- 1 1/2 cup (300 g) white chocolate chips or chunks
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
- Lift the foil out of the pan using the overhang on the sides and cut it into bars.
Oriana’s Notes
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.
➤ Extra Tips:
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- 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.
- 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.
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition
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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although don’t really eat brownie or Blondies this just made me love them more! I always eat your cookies when I tried them a couple hours ago. I made 3 patches of them. when i tried your blondies I was grateful to stop eating the cookies.
although don’t really eat brownie or Blondies this just made me love them more! I always eat your cookies when I tried them a couple hours ago. I made 3 patches of them. when i tried your blondies I was grateful to stop eating the cookies.
Hi Mike! This made me smile so much 😊 Even more because you’re a cookie lover first — I’ll take that as a big compliment! I love that the blondies held their own next to the cookies and gave you a little break from them. Three batches is impressive — I’m so glad you enjoyed them that much!
Hi. I’m a huge fan of your eggless brownies. They’re my go to recipe, which is why I jumped into this recipe with a lot of expectations. I had the following problems and would love some help
1. Even after 50 minutes of baking the blondies hasn’t baked.
2. This has never happened before but it was absolutely oil with butter pooling at the bottom of the pan.
Would really appreciate some help, so that I can try it again.
Thanks a bunch.
Hi Dhannya! Thank you so much for your kind words — I’m really happy the eggless brownies are your go-to. 💕 I’m sorry this batch gave you trouble, though. If the blondies still weren’t baked after 50 minutes and you had butter pooling at the bottom, something definitely went off. That usually happens when an ingredient was mismeasured, especially the flour or butter, or if the batter wasn’t fully mixed, causing the fat to separate.
I also recommend measuring everything with a kitchen scale — even small variations can make a big difference with blondies. And if you can, check that your oven is heating correctly using an oven thermometer; sometimes ovens run cooler than the display shows, which can really affect bake time.
I’m happy to help you troubleshoot more if you want to try them again!
These blondies always hit the spot — soft, chewy, and perfectly sweet with those delicious little caramel-like edges. They come together so effortlessly, and every bite feels like a cozy treat straight from the heart of home baking. A simple favorite we never get tired of.
Hello Vic! That sounds so lovely! 🍪 I’m thrilled they’ve become such a favorite at your house. There’s just something about those chewy edges and that homemade sweetness that makes blondies feel extra cozy every single time!