For a long time now, blondies have been on my to-do list. As most of my planned recipes go, this one kept slipping until recently. We were deep cleaning our freezer and found that I had a pack of baking white chocolate not sure why I bought it, given we don’t like white chocolate and my mind started racing. At first, I wanted to make White Chocolate Cranberry cookies but soon I realized I was out of butter. We have made it a pact at home to not step out unless it is an emergency and in the larger scheme of things, not having butter to bake doesn’t qualify as an emergency although it would, under normal circumstances So in the most unplanned plan of things, I got to make these Eggless White Chocolate Cranberry Blondies.
I have a rule for every recipe I post here on my blog – make it once, note down the ingredient measurements and if satisfied, click pictures next time. I rarely make exceptions to this process unless I know the recipe – either my mom, mother-in-law or friends. Especially with baked goodies where measurements and recipes must be fail-proof, I make them at least twice before sharing it here. With this recipe though, I used my eggless brownie recipe and the results took me by surprise. I have since made it twice and it is a hit every single time! Though we don’t like white chocolate as much, it has a beautiful flavor in this recipe. Cranberries perfectly cut through the sweetness and that’s what makes this a classic combo!
As with most of my eggless baked recipes, I used plain yogurt/curd as egg replacement and what I love about it is, there is no weird after-taste or smell. With white chocolate adding richness and a milky flavor, it turns out really moist. As blondies are brownies without chocolate, they are slightly denser than regular cakes but at the same time, they are also rich and decadent. I didn’t use butter but instead used oil – another reason why these Eggless White Chocolate Cranberry Blondies turn out moist and stay that way for even a week in the fridge. I usually make a small batch with just a cup of flour and that is perfect for us as small treat for tea time! But it is really simple to make a larger batch too, by doubling the ingredients.
📖 Recipe
In a mixing bowl add oil, vanilla essence, powdered granular sugar. Whisk until the sugar and oil are combined.
Now add plain yogurt/curd. Whisk it well until the mixture is well combined.
In another mixing bowl add all purpose flour, baking powder and a pinch of salt. Mix it well.
Now add the dry mixture to the wet mixture.
Fold it gently without any lumps. Add chopped white chocolate and chopped cranberries.
Fold them in gently.
Pour the batter onto a lined baking tray. I used 9”x 9” square pan.
Bake in a preheated oven for 170°C for 30-35 mins. Leave it to rest for 5 mins before inverting onto wire rack. Cut into desired sizes after completely cooling down.
Store in an airtight box in fridge for upto a week.
I measured the sugar first and then powdered it. Adjust it depending it on the sweetness preferred. Different oven makes require different baking time. Keep a close eye on the blondies after 20 mins.
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