Description
These White Bean Blondies are a deliciously moist and fudgy treat made with navy beans for added protein and fiber. Combining the natural earthiness of beans with classic blondie flavors like brown sugar, vanilla, and buttery richness, this recipe offers a unique twist on a traditional dessert that’s both satisfying and slightly healthier. Ready in under 30 minutes, they are perfect for a quick dessert or snack.
Ingredients
Main Ingredients
- 1 15-ounce can of navy beans, drained and rinsed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar
- 2 teaspoons vanilla paste
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square brownie pan with parchment paper running both directions, and secure the parchment with metal clips to keep it in place for easy removal later.
- Blend Base Ingredients: In a food processor or blender, combine the drained navy beans, baking powder, salt, dark brown sugar, vanilla paste, and melted butter. Blend until the mixture is very smooth, which should take about 1 minute. Scrape down the sides as needed and blend again to ensure a silky texture.
- Add Flour: Add the all-purpose flour to the bean mixture and pulse just enough times to incorporate the flour evenly, scraping down the sides to ensure no pockets remain.
- Incorporate Egg: Add the large egg to the batter and pulse lightly to combine fully without overmixing.
- Spread and Bake: Spread the thick batter evenly into the prepared brownie pan. Bake on the center rack of the oven for about 15 minutes. The blondies are done when a toothpick inserted into the center comes out with only a few moist crumbs or is barely moist but not wet or liquid-y.
- Cool and Serve: Allow the blondies to cool in the pan before lifting out using the parchment paper. Cut into 9 squares and serve.
Notes
- Ensure the navy beans are well rinsed and drained to avoid a beany flavor and excess moisture.
- If you do not have vanilla paste, vanilla extract can be used as a substitute.
- Do not overbake; these blondies are meant to be fudgy and moist rather than dry.
- Use parchment paper and clips to make removing the blondies easier after baking.
- These blondies store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
