Fudgy White Bean Blondies - Soy & Nut Free
This foolproof blender recipe creates perfectly fudgy blondies studded with chocolate chips. Allergy-friendly, protein-packed, and absolutely delicious.
Servings: 9
Ingredients
For the Batter
- 15 ounce can of cannellini beans or other white beans such as navy beans or great northern beans, drained, or 1.5 cups cooked white beans
- 1/4 cup maple syrup
- 2 to 3 tablespoons brown sugar
- 2 tablespoons oil or melted vegan butter
- 1 1/2 teaspoons vanilla extract or vanilla powder
- 2 tablespoons tahini or a smooth nut butter
- 1/4 cup flour such as all-purpose flour, spelt flour, oat flour, or a gluten-free blend of choice
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
To Mix In Later
- 2 to 3 tablespoons dark or semi sweet chocolate chips
- 2 tablespoons white chocolate chips
Instructions
- Line an 8x8” or a 9x9” inch brownie pan with parchment. You can also use a 9x5” loaf pan or a cake pan. Preheat the oven to 350° F (175° C).
- Add the white beans, maple syrup, brown sugar, tahini, oil, and vanilla to a food processor or a blender. Blend or process until the mixture is really smooth. Depending on your blender or food processor, this might take at least two rounds of blending for a minute each.
- If you are using a food processor, add the flour, baking powder, salt, and vanilla powder (if using) directly into the processor and process until everything is well mixed. If using a blender, transfer the blended wet mixture to a bowl and stir in the flour, baking powder, and salt until combined.
- Pour the batter into the lined pan. Sprinkle in half of the dark and white chocolate chips, mix them in, and spread the batter evenly in the pan. Top the batter with the remaining chocolate chips. You can also use chopped chocolate chunks or chopped up bars and press some larger pieces into the top. That will look really nice!
- Bake for 20 minutes, until the blondies are set in the middle. If they are not fully set, bake for another 5 minutes or so. For more golden and crispier blondies, continue baking for another 5 to 10 minutes. Remove the blondies from the oven, and let them cool in the pan for about 10 minutes. Then transfer them from the pan and let them cool for another 5 minutes before slicing and serving.
Video
Notes
These blondies are nut free, gluten free if you use a gluten free flour, and soy free, as long as your chocolate chips are soy-free. If you do not want to use chocolate chips, you can omit them and top with a cinnamon sugar mixture for a snickerdoodle-style finish.
Store on the counter for a couple of hours. For longer storage, refrigerate for up to 4 days or freeze for a couple of months.
Nutrition
Calories: 217kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 341mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 3mg