Eggless Cranberry Blondies

Fudgy, delicious and speckled with cranberries and chocolate-chips – these eggless Blondies- is the easiest one-bowl recipe you can whip up in a matter of minutes.

Jump to Recipe

What happens when a brownie gets a makeover? It becomes a blondie?

Okay, that was a really poor joke. But seriously, have you ever eaten a blondie? They’re very much like brownies without the chocolate. Dense, fudgy, gooey, with a beautiful crackle top! It’s almost difficult to believe that something so delectable can be whipped up so quickly and with staple ingredients that most of us always have in our kitchens.

So what really is the difference between Brownies and Blondies?

The one thing that makes brownies and blondies different is essentially chocolate. Which is why blondies are also refered to as “blonde brownies.”

While brownies have a dark chocolatey flavour, blondies are more subtle and have a flavour akin to butterscotch. That being said, these eggless blondies still have the characteristic fudginess of brownies and are equally yummy!

Some blondie recipes call for the addition of white chocolate to the batter but it’s not required in this recipe. In case you are tempted to make some brownies, do check out my Dulce de leche brownies here.

Brown sugar

Blondies are all about the brown sugar. It’s the main ingredient that gives blondies their distinctive caramel-y flavor and thus is important in this recipe. Although a light brown sugar is ideal, you could use dark brown sugar too. The darker your brown sugar, the richer, and darker your blondies will be.

Add-Ins

Much like brownies, blondies too tend to lean towards being too sweet for some people. Thus a few mix-ins that serve to bring in texture, or flavor definitely help make the recipe even more perfect for more discernible palates. Cranberries, and chocolate chips have been my favorites.

You could also add blackcurrants, blueberries or white chocolate chips. Chopped nuts like walnuts, or almonds will pair well too as will a couple tsp of orange zest, cinnamon or instant coffee.

Cooling and slicing

Similar to brownies or other fudgy goods, blondies need to be completely cool before slicing in order to get neat slices and avoid making a mess.

Refrigerating your pan for 30 miutes before cutting the blondies will give you clean cuts and will be worth the wait, I assure you!

Storing and serving

These eggless blondies can be easily made ahead of time and refrigerated for upto 3 days.  Warm them up slightly and serve with a dollop of ice cream or whipped cream. While good as-is, even a drizzle of chocolate syrup goes well.

So, that’s it then! Go ahead and whip these beauties up and don’t forget to share your experience with me. You can also watch a video tutorial of this recipe here.

Other related recipes you should check out

• Dulce de leche brownies
• Fudgy chocolate cake
• Rumballs
• Brookies
• Oatmeal raisin cranberry cookies