“We’ve made black bean brownies, so we thought, ‘Why not make white bean blondies?’ When we tried it out on our family, we asked them to guess the secret ingredient. Everyone was very surprised when we told them we had used white beans instead of flour. You will need an electric mixer to blend these into a smooth batter, although one of our recipe testers used a hand-powered egg beater and got such good results, she made them several times for her college friends as well.” ~ Bobbi
Peanut Butter Chocolate Blondies (GF)
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Made with white beans instead of flour and packed with peanut butter, these are a high-protein treat! If you don't have applesauce, you can substitute oil, but that will add extra calories. These are a family favorite, even for those who aren't gluten-free.
Tools:8-inch x 8-inch glass baking dish, colander, electric mixer (hand-held or free-standing) and bowl, measuring cups and spoons
| Prep Time | |
| 15 minutes |
| Cook Time |
| 35 minutes |
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Ingredients
Wet ingredients:
- 1 (15-ounce) can white beans (cannellini, navy, or great northern)
- 3/4 cup peanut butter
- 2/3 cup brown sugar (packed)
- 1/4 cup applesauce (or high heat cooking oil)
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
Dry ingredients:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if peanut butter is salted)
- 2/3 cup dark chocolate chips
Garnish:
- 1/4 cup peanuts (roasted or raw)
Servings: people
Units:
Instructions
- Preheat oven to 350°F. Spray or rub oil into baking dish.
- Rinse beans in a colander and set aside to drain as you continue.
- Place peanut butter and sugar into a large bowl and beat with electric mixer until smooth.
- Add beans and beat again until smooth. Add applesauce and vanilla; stir or mix on low.
- Add one egg to batter. Crack another egg and separate the yolk from the white. Add the yolk and save the white for another recipe, or scrambled eggs. Beat on low for 30 seconds. Don’t over mix.
- Add baking powder, baking soda and salt; stir in or mix on low.
- Stir in chocolate chips, then pour into the baking dish.
- If desired, sprinkle peanuts on top. Bake for 35 minutes or until done. Check by inserting a wooden toothpick in the center. It should come out clean, with no batter on it. Alternatively (or in addition to), press down slightly in the center. The indentation should rise back up.
- Cool at least 10 minutes before cutting.
Recipe Notes
VARIATION:
- Coconut Peanut Butter Blondies – Substitute 1 cup shredded coconut for the chocolate chips. Garnish with 1/4 cup shredded coconut and 1/4 cup chopped pecans.
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