Blondies – dairy-free & egg-free

Have you been searching for a perfect Blondie recipe that happens to be egg-free, dairy-free and nut-free? If so, you’re in the right place!

Over the years I’ve tried and tried to develop a good blondie recipe, and i have a really good one but it relies on Biscoff and I wanted a recipe that would make a great blondie but with simpler ingredients. Blondies often rely on copious amounts of white chocolate and since good dairy-free white chocolate is extremely difficult to find I wanted a recipe without white chocolate that could be made with ease but also taste divine.

Since Blondies are an all American favourite I have taken inspiration from one of my trusty American cookbooks, Alice Medrich’s Cookies and Brownies. This is a real treasure trove of a cookbook and has served as a great source of inspiration over the years – after all American recipes for cookies and brownies simply have to be the best, right?

Since blondies are often stuffed full of chocolate and nuts I’ve used pretzel pieces to replace the walnuts you would traditionally find in a blondie recipe. To my mind they give the perfect salty crunch that you’d get from a nut. However, if you can eat nut and would rather, fell free to replace the pretzels in a 1-2-1 sub.

lucylox

Blondies

egg-free, dairy-free, nut-free, soya-free, sesame-free, vegetarian and vegan

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 8

Ingredients Equipment Method

Ingredients

  

• 60 g plain flour
• ½ tsp baking powder
• 1 pinch salt
• 55 g dairy-free butter
• 100 g soft brown sugar
• 1 tbsp dairy-free yoghurt
• 1 tsp vanilla extract
• 22 g pretzel pieces
• 50 g chocolate chips

Equipment

• 1 2lb loaf tin

Method

 

1. Preheat the oven to 170℃. Line a 2lb loaf tin with parchment
2. Combine the flour, baking powder and salt in a bowl and whisk together to combine. Set aside
3. Melt the butter and the stir in the yoghurt, brown sugar and vanilla. Stir in the flour mixture and then most of the pretzels and chocolate chips
4. Transfer to the lined tin and add the extra pretzels and chocolate chips on top
5. Bake for 15-20 minutes until golden brown and the edges have started to pull away from the pan. Leave to fully cool before cutting into squares.