Скачать или смотреть Fudgy Eggless Blondies | Easy White Chocolate Dessert Recipe

Eggless White Chocolate Blondies | No-Fail Chewy & Fudgy Recipe 🍫 | Easy Blondie Recipe

#EgglessBlondies #WhiteChocolateBlondies #EasyBaking #NoFailRecipe #BlondiesRecipe
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Learn how to make the best Eggless White Chocolate Blondies — chewy, fudgy, and no-fail! 🍫 These blondies are soft, gooey, and full of buttery caramel flavor. Perfect for parties, tea-time treats, or gifting — an easy eggless baking recipe anyone can try!

Soft, chewy, and irresistibly fudgy — these Eggless White Chocolate Blondies are a no-fail recipe you’ll love! 💛
Perfectly sweet with a rich buttery caramel flavor, loaded with melted white chocolate and optional crunchy nuts.
This easy blondie recipe needs no eggs and bakes in just 25 minutes.

✔ Perfect for parties, tea-time treats, or gifting.
✔ Beginner-friendly, no-fail recipe.
✔ Chewy, fudgy & full of flavor.

👉 Try it once and it’ll become your favorite blondie recipe!

📌 Full Recipe Below ⬇


📖 Ingredients (7-inch square pan | ~9 blondies)

All-purpose flour (maida) – 110 g (¾ cup + 2 tbsp)

White chocolate (good quality) – 120 g (¾ cup, chopped or chips)

Unsalted butter – 80 g (⅓ cup)

Brown sugar – 100 g (½ cup, packed)

Granulated sugar – 50 g (¼ cup)

Milk – 60 ml (¼ cup, room temp)

Vanilla extract – 1 tsp

Cornstarch – 2 tsp (egg replacer)

Baking powder – ½ tsp

Salt – ¼ tsp

Optional: extra white chocolate / macadamia / cashews – 50 g (⅓ cup)


👩‍🍳 Instructions

Preheat oven to 175°C (350°F). Grease & line a 7-inch square baking tin.

Melt white chocolate + butter (double boiler OR 20-sec microwave bursts). Stir smooth, cool slightly.

Whisk in brown sugar + white sugar until glossy.

Add milk + vanilla, mix well.

Sift in flour, cornstarch, baking powder, salt. Fold gently until combined.

Stir in nuts or extra chocolate (optional).

Spread batter evenly in tin.

Bake 22–25 mins → edges set, center soft (not wobbly).

Cool completely before cutting into squares.


🔑 Pro Tips

Don’t overbake → blondies should stay chewy, not cakey.

For extra fudgy texture → reduce flour by 10 g.

Use good quality white chocolate for best flavor & structure.


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Chewy • Fudgy • No Fail”