What are blondies? Blondies are just like brownies but made without chocolate or cocoa, so they are blonde instead of brown, hence the name – blondies. You can make different kinds of blondies, just like brownies – chewy, soft, cakey and more.
I love blondies as they remind me more of cookies because of the flavor profiles you can make with them, versus brownies are just loaded with chocolate. And you know I love cookies more than anything! Today I’m sharing a recipe for Eggless Peanut Butter Chocolate Chip Blondies. This blondie recipe will remind you of a peanut butter chocolate chip cookie, but it has the consistency and size of a brownie!
I get so many requests for eggless recipes, so I made this recipe for Peanut Butter Chocolate Chip Blondies eggless – because you really don’t miss the eggs in this one guys. So, if you’re seeing this and thinking – eggless, well I don’t need eggless, then do not pass it over as this is an amazing recipe!
All of my eggless recipes are so good, I urge you to try them, as sometimes they can be even better than the ones with eggs. My Eggless Chocolate Chip Cookie recipe is one that I actually prefer over some of my cookies with eggs. So, if you find yourself wanting to bake something and don’t have any eggs, then try some of my eggless recipes!
Ingredients for Eggless Peanut Butter Chocolate Chip Blondies
Organic Salted Butter
I use organic salted butter in these blondies. If you only have unsalted butter, you can use that as well, just add 1/4 teaspoon sea salt to the recipe.
Organic Cane Sugar
I use organic cane sugar in this recipe, this is the most common kind of sugar, otherwise known as granulated sugar. If you aren’t using organic, then this is what you’d see on the package. But, I highly recommend that you use organic sugar! It is so much better for you and the environment, and it tastes better too!
Organic Light Brown Sugar
I use organic light brown sugar because these are blondies and I wanted the lighter flavor. But, if you have organic dark brown sugar you can also use that in its place as well! Light brown sugar and dark brown sugar are interchangeable in any recipe.
The only difference is that dark brown sugar has more molasses than light brown sugar. So, if you swap one for the other, you will have either a lighter flavored dessert or a richer flavored dessert. But, they weigh and measure the same, so use what you have on hand, as either one would be good!
Organic Vanilla Extract
Vanilla extract is key in most all desserts! My favorite is Simply Organic Vanilla Extract, but there are others that are really good too. Buying a high quality organic vanilla extract will make a huge difference in the flavor of your baked goods. Never use an imitation vanilla extract.
Organic Peanut Butter
Use a peanut butter that you like. Baking is not like cooking where you can use “cheap wine” and it won’t matter. In fact, it’s the opposite. The ingredients you put into your baked goods directly affect the flavor of your baked goods. So, you should be using the best! Make sure to use a peanut butter you like, as all peanut butter tastes different. My favorite is Kirkland Organic Peanut Butter (yes from Costco) or Smuckers Organic Peanut Butter.
Organic Milk & Heavy Whipping Cream
I use milk and heavy whipping cream to provide fat and moisture (something that eggs usually provide in baked goods). So, both of these are necessary! My favorite milk and heavy whipping cream are Organic Valley, Straus, or Alexandre Family Farm. If milk upsets your stomach, then definitely check out Alexandre Family Farm as they are making A2/A2 milk!
Organic All Purpose Flour
I use regular all purpose flour here. If you are making them gluten free, the follow my recommendation at the bottom of the recipe for gluten free.
Organic Semi Sweet Chocolate Chips
I love adding chocolate chips into blondies! I use Equal Exchange Semi Sweet Chocolate Chips as they are soy free. These are the best chocolate chips, in my opinion, and they are made using the least amount of ingredients. They are also fair trade, which is really important to me in the chocolate/cocoa world.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Peanut Butter Chocolate Chip BlondiesDifficulty: Easy
Moist and chewy peanut butter blondies with chocolate chips – this recipe doesn’t include eggs, but trust me, you don’t even need them!
1/2 cup (113 g) salted butter, melted
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) organic packed light brown sugar
1 teaspoon organic vanilla extract
1/2 cup (142 grams) organic peanut butter
22 grams (1 tablespoon) organic maple syrup
1/2 cup organic milk
1/4 cup organic heavy whipping cream
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the melted butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined.
- Add the peanut butter, maple syrup, milk, and heavy whipping cream, flour, baking powder, and sea salt in that order. Mix on low until combined and you don’t see any flour bits.
- Add the chocolate chips and mix to combine completely.
- Transfer the batter into the baking pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Store in an airtight container for up to 5 days.
- Gluten Free — Replace the all-purpose flour with 1 2/3 cups (255 g) gluten free flour blend.
- High altitude — Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!