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Fudgy White Bean Blondies – Soy & Nut Free Recipe

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4.4 from 3 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Diet: Vegan

Description

Deliciously fudgy and soft white bean blondies made without soy or nuts, perfect for a healthier twist on traditional blondies. These sweet treats combine creamy cannellini beans, maple syrup, tahini, and chocolate chips for a moist texture and rich flavor, all baked to perfection in just 45 minutes.

Ingredients

Wet Ingredients

  • 15 ounce can of cannellini beans, drained and rinsed
  • 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)

Dry Ingredients

  • 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

Chocolate Chips

  • 2 to 3 tablespoons dark or semi sweet chocolate chips
  • 2 tablespoons white chocolate chips

Instructions

  1. Prepare Baking Pan: Line an 8×8-inch or 9×9-inch brownie pan with parchment paper. Alternatively, you can use a 9×5-inch loaf pan or a cake pan. Preheat your oven to 350° F (175° C).
  2. Blend Wet Ingredients: In a food processor or blender, combine the cannellini beans, maple syrup, brown sugar, tahini, oil, and vanilla extract. Blend until the mixture is completely smooth. Depending on your appliance, you may need to blend in two rounds of about a minute each to achieve a creamy texture.
  3. Mix Dry Ingredients: If using a food processor, add the flour, baking powder, salt, and vanilla powder (if using) directly to the wet mixture and process until evenly combined. If using a blender, transfer the smooth wet blend to a mixing bowl and stir in the flour, baking powder, and salt until well incorporated.
  4. Add Chocolate Chips and Spread Batter: Pour the blondie batter into the prepared pan. Sprinkle half of the dark and white chocolate chips into the batter, folding them in gently. Spread the batter evenly in the pan, then top with the remaining chocolate chips. For an attractive finish, you can use chopped chocolate chunks or bars and press some larger pieces on top.
  5. Bake Blondies: Bake in the preheated oven for 20 minutes, or until the blondies are set in the middle. If they are still undercooked, continue baking for an additional 5 minutes. For a more golden and crispy edge, bake for another 5 to 10 minutes. Remove from the oven and allow to cool in the pan for about 10 minutes.
  6. Cool and Serve: Transfer the blondies onto a wire rack or cutting board and let them cool for an additional 5 minutes before slicing. Serve warm or at room temperature.

Notes

  • You can substitute the oil with melted vegan butter for added richness.
  • Use gluten-free flour blends to make this recipe gluten free.
  • The blondies are best eaten within 2-3 days stored in an airtight container at room temperature.
  • Pressing larger pieces of chocolate on top before baking creates a decorative and appealing appearance.
  • If you prefer your blondies less sweet, reduce brown sugar to 2 tablespoons or omit entirely.
  • Prep Time: 15 minutes
  • Cook Time: 20-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/fudgy-white-bean-blondies-soy-and-nut-free-recipe/