Egg free blondies recipe loaded with butterscotch chips, a delicious as well as super easy quick snack. Learn how to make these cookie bars with step by step photos and quick video.
With valentines day coming up, are you looking for a perfect bake to celebrate with your bae? Or you can make this for any special occasion.
Do check out my eggless brownies and 2 ingredient chocolate mousse recipe in this website.
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Blondies vs Brownies
Blondies have same texture as brownie, almost same texture except for the cocoa. So the color is pale and hence the name. I recommend using light brown sugar for more pale color.
Ingredients
Here are the simple ingredients needed for making eggless butterscotch blondies.
- All purpose flour
- Butterscotch chips
- Butter
- Brown sugar
- Sugar
- Vanilla
- Baking soda
- Psyllium husk
- Salt
See recipe card for quantities.
Step by step photos
Prep
Line a baking tray with parchment paper or grease the tray well and dust with 2 teaspoons of flour. Tap off the excess flour gently.
2. Side by side preheat oven for 175 deg until 15 minutes or the temperature is attained.
Egg replacer
1. Take a teaspoon of psyllium husk in a bowl firstly and mix it well with 3 tablespoon of water. Set aside.
2. Secondly, in a mixing bowl, sieve flour, baking soda and salt.
3. Set this aside.
4. Then, in another mixing bowl, take softened butter, sugar, brown sugar, vanilla.
5. After that, beat well until it is pale and fluffy.
6. Add the psyllium husk now (by now, it will be thick and viscous) and beat furthermore to incorporate it.
7. Then, add the sieved dry ingredients in portions and fold in together.
8. As a result, you will get a thick batter that is close to dough.
9. Finally add butterscotch chips and fold it into the batter.
10. Transfer the dough/ batter to the lined baking tray.
11. Spread the batter using spatula. Smoothen the top.
12. Top with few butterscotch chips.
Baking
1. Bake in middle rack for 12-15 minutes or until the top is golden and center is firm.
2. Cool these egg free blondies over wire rack completely and then take out from pan.
Cut into squares and serve.
Enjoy warm with a glass of chilled milk!
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Butter - instead of butter, you can use coconut oil or vegan butter too.
- Psyllium husk - You can use any egg substitutes in place of psyllium husk. Below or few I have already used as replacement in baking:
- Use ¼ cup curd in place of psyllium husk.
- Mix 1 tablespoon of flax meal (ground flax) in 3 tablespoons of water and use in this recipe.
- ½ mashed over ripen banana
Other than these, you can use apple sauce, avocado, tofu also. If you are okay with egg, this recipe needs 1 egg.
I do not have gluten free options as I don't have experience in it.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Nuts - You can add along nuts like chopped walnut, macadamia along the butterscotch chips.
- You can keep this recipe as base and use any other like chocochips, peanut butter, white chocolate chips, caramel chips etc.
See this caramel chip cookies recipe on my website!
Storage
Store the egg free blondies after cooling down in an airtight box. It will keep good for 2 days. 1 week in fridge and 3 months in freezer.
My notes
I felt the baking soda was more in the recipe or nothing to react with, so it gave a weird smell. Though I added ½ teaspoon in this recipe, I am reducing the quantity to ¼ teaspoon or you can also try mixing with psyllium husk to completely dissolve before adding. I guess if you use yogurt, this will not at all be a problem.
Recipe card
Egg free blondies recipe
Equipments (Amazon Affiliate links)
- 8*8 inch Baking tray
Ingredients
- 1 cup All purpose flour
- ¾ cup Butterscotch chips
- ¼ cup + 2 tablespoon Butter
- ¼ cup + 2 tablespoon Brown sugar
- ¼ cup Sugar
- 1 teaspoon Vanilla Pure extract, if using essence use just ¼ tsp
- ¼ teaspoon Baking soda Refer notes
- 1 teaspoon Psyllium husk
- ¼ teaspoon Salt
Instructions
- Line a baking tray with parchment paper or grease the tray well and dust with 2 teaspoons of flour. Tap off the excess flour gently.
- 8*8 inch
- Side by side preheat oven for 175 deg until 15 minutes or the temperature is attained.
- Take a teaspoon of psyllium husk in a bowl firstly and mix it well with 3 tablespoon of water. Set aside.
- Secondly, in a mixing bowl, sieve flour, baking soda and salt.
- Set this aside.
- Then, in another mixing bowl, take softened butter, sugar, brown sugar, vanilla.
- After that, beat well until it is pale and fluffy.
- Add the psyllium husk now (by now, it will be thick and viscous) and beat furthermore to incorporate it.
- Then, add the sieved dry ingredients in portions and fold in together.
- As a result, you will get a thick batter that is close to dough.
- Finally add butterscotch chips and fold it into the batter.
- Transfer the dough/ batter to the lined baking tray.
- Spread the batter using spatula. Smoothen the top.
- Top with few butterscotch chips.
- Bake in middle rack for 12-15 minutes or until the top is golden and center is firm.
- Cool over wire rack completely and then take out from pan.
- Cut into squares and serve.
Video
Notes
- I felt the baking soda was more in the recipe or nothing to react with, so it gave a weird smell. Though I added ½ teaspoon in this recipe, I am reducing the quantity to ¼ teaspoon or you can also try mixing with psyllium husk to completely dissolve before adding. I guess if you use yogurt, this will not at all be a problem.
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