White Bean Chocolate Chip Blondies

Super easy, refined sugar free, gluten free, and ridiculously delicious!

Hi friends, and Happy Halloween! Whether you’re in the company of children today or not, I hope you’re enjoying the day, whether it be with a scary movie, a fun themed snack board or treating yourself to something sweet (these are my favorite). I’m looking forward to attending my kids’ Halloween parade, volunteering at the class party and then, of course, trick or treating all night long!

As much as I love Halloween, you best believe that tomorrow morning, it’s officially The Holiday Season in my house. While I’m not yet ready to decorate, the Christmas music is all queued up, I’m game for a holiday movie or two, and my pantry is stocked for lots of baking. When it comes to desserts, I typically try to keep refined sugars and flours to a bare minimum. These White Bean Chocolate Chip Blondies are just the thing to satisfy that sweet tooth while keeping good nutrition in mind - they’re perfectly sweet with some dark chocolate studded throughout, tender, moist and decadent. Yet, they also happen to be gluten free, refined sugar free, and, oh, there’s an entire can of white beans in them, but you really would never know (seriously - you really wouldn’t). I used to scoff at the idea of beans in dessert, too, until I tried this black bean brownie recipe some years ago, which shut me up quick: they’re some of the best brownies I’ve ever had, full stop. If we can sneak beans into brownies, why stop there?

I wanted to try my hand at a white bean blondie, and was so impressed with the results, I could hardly believe they potentially qualify as “healthy”. The beans are virtually undetectable, but they add great moisture and texture, plus lots of satiating fiber and protein. Be sure to use a high quality chocolate chip here, too - it makes all the difference. My personal favorite are these Guittard 63% Extra Dark Chocolate Baking Chips. Also, don’t sleep on the small amount of almond extract added here - it adds such great flavor that really makes these next level good.

All this to say: make these, share these, let them bring you a little bit of comfort before Tuesday’s election, enjoy them with a hot cup of tea or coffee with someone you love. They’d even work for breakfast, since, you know, they have a pretty virtuous ingredient list, and are great for school lunchboxes for the same reason.

White Bean Chocolate Chip Blondies

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White Bean Chocolate Chip Blondies

By Lauren Kretzer

Makes 12 Blondies

Ingredients:

1 (15 oz) can cannellini beans, rinsed and drained

¼ cup cashew butter

2 tsp vanilla extract

¼ tsp almond extract

¾ tsp salt

½ cup pure maple syrup

2 Tbsp melted coconut oil

1 ½ tsp baking powder

½ cup almond flour

1 cup oat flour

½ cup + 1 Tbsp chocolate chips, divided

Instructions:

Preheat oven to 350 degrees Fahrenheit. Line a 9x9” baking dish with parchment paper.

In the bowl of a food processor fitted with an “S” blade, add cannellini beans, cashew butter, vanilla extract, almond extract, salt, maple syrup and coconut oil. Process until smooth. Add baking powder, almond flour and oat flour and process for 1-2 minutes, or until all ingredients are completely combined. Transfer mixture to a large bowl and fold in ½ cup of the chocolate chips.

Spread batter evenly into the prepared baking dish and sprinkle surface evenly with remaining 1 Tbsp chocolate chips, using the back of the spatula/spoon to gently press them into the batter.

Bake for 30 minutes, or until lightly golden around the edges and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes until cutting into 12 squares.