White Bean Blondies

I’m an ardent admirer of recipes that incorporate surprising ingredients (by that I mean surprising nutritious ingredients, not like a super ball in my pie). Case in point, if I can successfully tuck zucchini in chocolate chip cookies or beets in a dark chocolate cake, I’m really quite tickled. I love the alchemy of effectively swapping less-nourishing ingredients for nutrition whizbangers, it feels like I’m getting one over on junk food somehow.

With that in mind I was thinking about one of my favorites throw-you-for-a-loop recipes, black bean brownies. I love them, but I’ve been on a blondie kick lately and thought, of course, white bean blondies. I had a pretty good idea of how I’d approach these, but did a little sleuthing on-line to see who else had attempted this. Sure enough, I found a recipe by Missy Chase Lapine–AKA The Sneaky Chef, famous for a book of the same title thats premise is how to hide veggies in cooking for kids. Now that’s a whole other debate we can discuss another time, suffice to say, my kids like beans and I’m not trying to dupe them–I just like turning things on their heads once in a while. Or, to be honest, as often as I can…

I made some adjustments to Sneaky’s recipe–I replaced brown sugar (which is actually refined white sugar with molasses added) with Sucanat (a less-refined sweetener), adjusted the sweetness and added maple syrup to add to that rich, caramel-y blondie flavor, and used white whole wheat flour (whole wheat, but made with subtle-flavored white whole wheat, King Arthur Flour makes it).

White Bean Blondies!

8 tablespoons unsalted butter
1/2 cup Sucanat
1 1/2 cup pureed white beans of your choice (homemade beans how-to here)
1 teaspoon pure vanilla extract
1/2 cup maple syrup
2 large eggs
1/2 teaspoon salt
3/4 cup oat bran
1 cup white whole wheat flour
1 cup chocolate chips, optional

1. Preheat the oven to 325 degrees.
2. Grease the bottom, not the sides, of a 9 by 13-inch baking pan.
3. Over medium low heat melt the butter and Sucanat in a saucepan. Remove from heat and let cool slightly. Stir in the beans, vanilla, maple syrup, eggs, and salt.
4. Add the oat bran and flour and stir until just mixed. Stir in the chocolate chips, if using, then pour the entire mixture into the prepared baking pan.
5. Bake for 30 to 33 minutes, until a tester comes out clean. Allow to cool completely in pan before cutting.

Makes 3 dozen, 2-inch blondies

Other surprising-ingredient favorites:
Dark Chocolate Zucchini Cake
Chocolate Beet Cake
Zucchini Chocolate Chip Cookies


Jean B.
Jean B3 years ago

I don't have an issue with the taste of these, but the texture is just like those pink erasers we all had in grade school. Why is there no leavening? Would it have been better if there had been? Honestly, those optional chocolate chips were my favorite part....

Dale O.

This is certainly a recipe to try out.

Vita Pagh
Vita P6 years ago

Must try.

Martha Nieto
Martha Nieto6 years ago

Being linked from a vegan article I thought that these recipes would be vegan. How dissapointing!

Maria D'Oporto
Past Member 6 years ago

Sounds yummyy!!

jasna gonda
jasna gonda6 years ago

I have another:
500 gr white beans cooked, 150 gr ground walnuts, 150 gr sugar, a little rum and vanilla extract

J.L. A.
JL A6 years ago


Donna Hamilton
Donna Hamilton7 years ago

Interesting recipe. Thanks for posting.

Michele Wilkinson
Michele W7 years ago

Thank you

Cheryl B.
Cheryl B7 years ago

sounds good