6-ingredient blondies made with white beans and dark chocolate chunks. Oil-free, gluten-free, naturally sweetened, and packed with protein.
Everyone, send help, I can’t stop putting beans in my desserts.
If you haven’t braved making a black bean brownie yet, perhaps these White Bean Blondie will tempt you towards the dark side.
I love my Black Bean Blender Brownies so much that I decided to lighten them up for spring in the form of a White Bean Blondie.
These too, are blender brownies, so throw everything in and blend, baby, blend.
These blondies are oh so moist, maple-y, and MUST HAVE.
Chances are that you already have all of these 6 ingredients on hand in your kitchen, and if not, there is plenty of room for substitution!
I love whipping up my desserts with whatever I have on hand.
For these blondies, I used canned white beans, nut butter, oat flour, maple syrup, and chocolate chunks.
If you don’t have white kidney beans on hand, you can substitute chickpeas or another bean for varied results (and varying color).
You can also sub out the chocolate chips for your toppings of choice, like nuts or seeds.
If you’re still not convinced about the whole bean in brownie thing, let me ease your mind.
Get your bloodhounds out– they won’t be able to spot (or taste) a smidge of legume.
The trick to getting the batter super smooth without a hint of “bean” is to puree the white beans and maple syrup before adding to the rest of the ingredients.
It forms this kind of caramel-y maple-y bean sauce that melts into the rest of the recipe.
Enjoy these White Bean Blondies as a dessert, snack, or anytime treat.
They’re clean enough to snack on, and definitely tasty enough to satisfy your dessert cravings while packing in protein, fiber, healthy fats, and complex carbohydrates.
I actually prefer to snack on these throughout the day, and they’re excellent to grab for pre/post workout fuel.
I highly recommend pairing them with a coffee or latte of choice midmorning.
The recipe below makes a large pan of brownies, so if you want to make less, halve the recipe and bake in a smaller pan.
If you make a batch of White Bean Blondies, show me!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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6-ingredient blondies made with white beans and dark chocolate chunks. Oil-free, gluten-free, and packed with protein.
- Preheat oven to 350°F and line an 9X13 inch pan with parchment paper.
- Add the white beans and maple syrup to a food processor and blend until you have a smooth caramel like consistency.
- Pour maple/bean mixture into a large mixing bowl and add the nut butter, oat flour, and baking powder. Stir until well combined.
- Fold in chocolate chunks.
- Spread batter evenly in prepared pan and top with more chocolate chunks, if desired. If the spatula sticks to the batter too much, dip it in water before spreading across the brownie surface.
- Bake for 30-35 minutes or until toothpick comes out clean and edges are lightly browned.
- Cool completely before cutting and serving. Store leftovers in an airtight container in the fridge for 3-5 days and freeze for longterm storage.
- Category: Dessert, Snack
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
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