These gluten free and eggless blonde brownies are so effortless and are sure to be a hit… I’d be shocked to find someone who doesn’t love these!
In our early days of dating, before I started on this gluten free and eggless baking journey, Matt asked me to make him his favorite blonde brownies. Partly because they’re delicious, but also partly because they’re a nostalgic thing for him from his childhood.
My mother-in-law passed the recipe on to me, but it originated from her mother, who had saved it off of a bag of Heath Toffee Bits (ironically, I no longer add the toffee bits to these eggless blonde brownies due to the almonds in them).
Being able to make something for him that held such warm memories from his childhood was so special for me, and I was thrilled the first time I attempted the blonde brownies and he gave them a big thumbs up — just like he remembered them.
And that’s one of my absolute favorite things about baking: making something delicious for the people I love. While developing recipes and testing them out in the kitchen is a lot of fun for me, the best part of the process is watching my friends and family enjoy the treats that I make for them. Another thing I love about baking? The fact that a recipe can be passed on through generations and loved for years.
What Are Blonde Brownies?
I know blonde brownies might be an unfamiliar concept to a lot of people out there, so let me break it down for you! Blonde brownies are rich in flavor and soft in texture, and they contain a lot of the same base ingredients as regular brownies, but they are made without chocolate. While traditional brownies are chocolate based, blonde brownies are vanilla based. If you prefer chocolate in your brownies, you’ll love my fudgy brownie recipe!
Why I Love These Eggless Blonde Brownies…
- They’re super easy to make (I know I say that about practically every recipe but I wouldn’t lie to you).
- The texture is so perfect — melt-in-your mouth and chewy.
- They’re a great choice to take to a party if you’re looking to go beyond your typical cookies or cupcakes.
- They’re thin, so even though they are rich it feels like you’re having just the perfect amount without overdoing it.
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The fat: unsalted butter.
- The flavor: two types of sugar + vanilla.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
How To Make Eggless Blonde Brownies…
To make these eggless blonde brownies, you’ll start by combining the dry ingredients in a small bowl. Then, using your mixer, cream the butter with both the granulated sugar and brown sugar.
Add in the vanilla and prepared egg replacer and mix, then simply add your dry ingredients and beat until it’s all combined. That’s really it! Easy, right?
Pour the batter into a square baking pan lined with parchment paper and bake on 350ºF for 15 minutes. The original recipe used a 9×13 pan, but I prefer slightly thicker blonde brownies, so I use an 8″ square pan instead.
It goes without saying that the number of servings will depend on how big you cut your blonde brownies. I always end up with 9 square blondies.
Like I mentioned above, this recipe was designed to be made with toffee bits but I leave them out since my baking is entirely nut free. If you are a fan of toffee, I can attest that it is a yummy addition if you’d like to add some… but I will also say these are Just As Tasty without!
Blonde Brownies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) butter room temperature
- 1 cup (200g) sugar
- ½ cup (100g) brown sugar packed
- 2 tablespoons Bob's Red Mill egg replacer mixed with 4 tbsp water
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease an 8" square baking pan.
- Whisk flour, baking powder, and salt to combine and set aside.
- In a stand mixer with the paddle attachment, cream the butter with both sugars. Add the egg replacer and vanilla and beat until combined.
- Add in the dry ingredients and continue beating until combined.
- Spread batter into baking pan and bake for 15-16 minutes. Allow to cool completely before cutting into bars.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, feel free to use 2 eggs instead of the egg replacer.
Did you make these eggless blonde brownies? Leave me a comment below or tag me @justastastyblog and #justastastyblog!
Note: this post was originally published on Just As Tasty in March 2020. I updated the post in September 2020 to include new photos and more context. I also updated the recipe card with a new pan size and baking time — the ingredients and measurements did not change.