Since the Black Bean Brownies from Chocolate Covered Katie were so delicious, I had to try the white bean blondie version. I wasn’t so sure about them when I first took them out of the oven and tried them, but the guys at work inhaled them!! As in half of them were gone by 8 am. And strangely, I thought they tasted better the day after than they did fresh out of the oven. I had to adjust the cooking time because I was afraid they were going to burn since I didn’t put them in an 8×8 pan like the recipe calls for, but I love the mini cupcake size!
Chocolate Chip White Bean Blondies
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- level 1/4 tsp salt
- 3/4 cup brown sugar or coconut sugar
- 2 tsp vanilla extract
- 1/4 cup ground flax or quick oats (I did a combo)
- 1/4 cup peanut butter (or other fat source)
- 1/2 cup semi-sweet chocolate chips
I substituted a little bit of the oats in the recipe with flax seeds for some extra nutrition.
And then I ground them up in my Nutribullet with the milling blade. Aha! This is the secret to making these and the black bean brownies truly smooth. If you don’t have a Nutribullet, throw the dry ingredients in the food processor first to chop them up a little better 🙂
See? Much better this way.
You can see how the texture stayed even through the baking process.
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