The aroma coming from the oven is delectable as these White Chocolate Chip Blondies are baking and it wafts through your whole house making your mouth water. Watch out, you won’t be able to stop with just one!
We have a darling neighbor who is allergic to eggs and I wanted to share something with her that would bring a smile to her face and give her a treat to look forward to. These blondies fit the bill perfectly.
If you want a vegan version, use vegan butter and semisweet chocolate chips. Voila! A vegan dessert that your family and friends will adore.
I am always on the hunt for easy desserts and these blondies are ideal. As easy to make as brownies, these are the brown sugar version. Sweet and satisfying!
And, because they are so simple to make, they are perfect for your littles to help you with! They will be thrilled to present these to the family! A cross between a cookie and a piece of candy, they are sweet and delectable.
They are a delightful sweet ending for family meals and after-school treats! Every bite is pure heaven. Loaded with incredible flavorings, these blondies will definitely have you reaching for one after another!
I used Fiori di Sicilia flavoring in mine which I got from King Arthur Baking. It is an Italian essence that is a cross between vanilla and citrus with a hint of floral notes. It is remarkable and I love it. I use it when I make panettone to get the “fresh from the Italian bakery” flavor. It is a truly lovely addition to your baked goods and one of my favorite secret weapons.
This is a heavy dough and I would recommend using a stand mixer if you have one. It will handle the dough much more easily. You need to beat the butter and sugar for 3 to 4 minutes to get it thoroughly blended and light and creamy. Once you add the dry ingredients, it becomes quite heavy. Add a little water to loosen it if needed (I added an extra 2 teaspoons of water today). Use your hands to press and spread the dough evenly in the pan.
These blondies remind me of a cross between a white chocolate chip cookie and brownie. They have a very similar dough to the cookies and directions to mix it. To make them even more like the cookies, feel free to use chopped macadamia nuts – delish!
These bars do not rise as much as regular brownies or blondies because there are no eggs. Eggs add protein, moisture, and lift to recipes and create loftier, richer baked goods.
The edges are cakier and a bit crunchy while the center pieces are chewy – the best of both worlds. The photos are of the gluten-free version I baked. If you make these with regular flour, I’d love to hear about your results!
They firm up as they cool, and improve in texture and flavor. I prefer the texture on the second day so make them a day ahead for the best sweets and to make any party easier because the dessert is already made!
If you are heading to a Super Bowl party, these are the perfect treat to take. They travel well, just pack them in layers separated by waxed paper or parchment in an airtight container.
Enjoy these fun and super easy Egg-Free White Chocolate Chip Blondies all year long. Happy Chocolate Monday and have a wonderful week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Egg-Free White Chocolate Chip Blondies:
- Butter, brown sugar, vanilla, Fiore di Sicilia or lemon juice, lemon zest, GF flour or regular flour, baking powder, salt, white chocolate chips, chopped nuts (optional)
PRO Tip:
If you’re using gluten-free flour you don’t have to worry as much about over beating the batter. Because there is no gluten to develop in your flour, it is hard to mix it too much.
PRO Tip:
If you want to get the cleanest looking slices, trim off the outer edges (you can snack on them!) and set aside. Then cut the remaining blondie into 16 pieces. Every piece will have beautiful, clean edges!
How to make Egg-Free White Chocolate Chip Blondies:
- Cream together the butter, brown sugar, vanilla, Fiore di Sicilia or lemon juice, and lemon zest until light and fluffy.
- Whisk the flour, baking powder, and salt together then add the dry ingredients to the butter/sugar mixture, mixing just until incorporated. Do not overmix. Fold in half the white chocolate chips with a spatula.
- Scoop batter into a parchment-lined 8×8-inch (20×20 cm) baking pan and smooth into an even layer. Sprinkle with remaining white chocolate chips, pressing them into the batter slightly. Bake at 350°F (180°C) for 15 to 17 minutes or until a toothpick comes out clean. They will be only slightly tan at the edges. Do not overbake!
- Cool completely on a wire rack then use the parchment to lift the blondies out of the baking pan. Set them on a cutting board and using a long, sharp knife, cut into 16 pieces and serve.
PRO Tip:
The nuts are optional here but add them if you love them. I think having chopped macadamia nuts here would be wonderful – more like the classic cookies. And walnuts or pecans would be great too. So many options!
PRO Tip:
You want to cut these bars with a long, sharp knife (see below for a link) so you have room on the pointed end to hold it and press down as you make your slices. This makes your job super easy and fun!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 8×8-inch (20x20cm) square baking pan
- Parchment paper
- Stand mixer or hand mixer
- Wire cooling rack
- Long, sharp knife
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Egg-Free White Chocolate Chip Blondies (GF)
The aroma coming from the oven are delectable as these White Chocolate Chip Blondies are baking and it wafts through your whole house making your mouth water. Watch out, you won't be able to stop with just one!
Ingredients
- 6 tbsp (85g) butter, at room temperature
- 3/4 cup (160g) brown sugar
- 2 tsp vanilla extract
- 4 to 5 drops Fiori di Sicilia* (from King Arthur Baking) or 1/2 tsp freshly squeezed lemon juice or 1 tsp pumpkin pie spice
- 1/2 tsp grated lemon zest
- 1 to 2 tsp water, as needed
- 1 cup (120g**) gluten-free all-purpose flour** or regular all-purpose flour such as Gold Medal brand
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt***
- 1/2 cup (86g) white chocolate chips, such as Guittard brand, divided
- 1/3 cup chopped macadamia nuts, walnuts or pecans, optional
Instructions
1. Preheat oven to 350°F (180°C) and line an 8x8 inch (20x20cm) square pan with parchment paper leaving two ends hanging over the edges to create a sling.
2. In the bowl of your stand mixer or a large bowl if using a hand mixer, beat the butter, brown sugar, vanilla, Fiore di Sicilia* or lemon juice, and lemon zest together until light and fluffy, which can take 3 to 4 minutes with a powerful mixer. Scrape the bowl and beater(s).
3. In another bowl, whisk together the flour**, baking powder, and salt*** until evenly combined. Then add the dry ingredients to the wet ingredients and mix gently, just until incorporated or the batter may get tough. Add a little water if needed to pull the dough together. I needed 2 tsp today. Do not overmix! Scrape the bowl.
4. Once everything is incorporated stir in half the white chocolate chips and all the nuts (if using) until evenly distributed; the batter will be very thick. Scrape the bowl for the final time.
5. Scoop the batter into the baking pan, and use your hands to press it into an even layer. Sprinkle the remaining white chocolate chips over the top and press into the batter. Bake for 15 to 17 minutes, or until a toothpick comes out clean. Do not overbake!
6. Cool completely on a wire rack. When thoroughly cool, use the parchment to lift the blondies out of the pan and set on a cutting board. Using a long, sharp knife, cut into 16 pieces and serve.
7. Storage: Once cooled and slices, store the pieces in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
*Fiori di Sicilia is a flavoring sold by King Arthur Baking that is lovely and somewhat addictive. A cross between vanilla and citrus with a hint of floral notes, it is especially delicious during the holidays. It reminds me of the flavor of panettone bread! Use fresh lemon juice or pumpkin pie spice if you prefer.
** You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
*** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Lainey of Simply Bakings
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 13mgSodium: 109mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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