The Secret Ingredient You’ll Never Taste
Whoever first decided to add white beans to blondies was genuinely ahead of their time. These are The Best White Bean Blondies because they deliver everything you want in a blondie; soft centre, golden edges, sweet vanilla flavour, while quietly boosting fibre and protein.
If you’re new to bean desserts, I promise this: you cannot taste the beans. Once blended, they create a creamy base that mimics traditional batter beautifully. From a nutrition coaching perspective, this is what makes this healthy blondie recipe such a win:
- Extra fibre for better satiety
- Plant-based protein support
- Lower refined flour content
- More stable energy compared to many easter desserts
They’re indulgent, yes, but more balanced. And that’s the goal. Nourishing and delicious can absolutely coexist.
Ingredients
- 1 1/2 cups cooked white beans, processed into a smooth paste
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup oat flour
- 1/4 cup butter, melted
- 1/4 cup dark chocolate chips
- Vanilla bunny chocolates for topping (optional)
Ingredient Substitutions
- White beans → Cannellini or great northern beans work best. Rinse thoroughly to remove excess sodium.
- Maple Syrup → Agave syrup.
- Oat flour → Blend rolled oats into a fine flour at home.
- Butter → Coconut oil or plant-based butter for dairy-free.
- Chocolate chips → White chocolate, pastel chips, or chopped dark chocolate.
- Extra protein boost → Add 1–2 tbsp vanilla protein powder and reduce oat flour slightly.
If you’ve enjoyed butter bean brownies or white bean brownies before, this version is lighter in flavour and more classic blondie in texture.
Step-by-Step Method
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
Coach tip: Lining the pan ensures clean slices and prevents sticking, especially with naturally moist batters like this.
2. Blend the Wet Ingredients
In a large bowl, combine the white bean paste, maple syrup, melted butter, and vanilla. Mix until completely smooth.
Coach tip: The smoother your bean paste, the better your final texture. Proper blending removes any concern about desert beans flavour.
3. Add the Dry Ingredients
Stir in oat flour, baking powder, and salt until just combined. Fold in chocolate chips.
Coach tip: Stop mixing once incorporated. Overmixing can make bean blondies dense.
4. Bake
Spread the batter evenly in the prepared pan. Bake for 15–20 minutes until the top is lightly golden.
The centre should still look slightly soft.
Coach tip: Do not overbake. Blondies continue setting as they cool, and that gooey middle is what makes the best white bean blondies.
5. Cool Completely
Allow to cool fully before slicing into 12 squares.
Coach tip: Cooling is key for structure. Cutting too early can cause crumbling.
Tips and Variations
- For easy white bean blondies, keep the recipe simple and top with chocolate chips only.
- Turn them into white bean cookies by baking in scoops on a lined tray for 10–12 minutes.
- Add cocoa powder to create white bean brownies.
- Swirl almond butter or peanut butter on top before baking.
- Chill before serving for a fudgier texture.
- Decorate with bunny chocolates to turn them into festive easter sweet recipes.
Storage, Serving & Reheating
Storage:
Store in an airtight container in the fridge for up to 5 days.
Freezing:
Freeze individual squares up to 2 months.
Serving:
Serve chilled for dense texture or at room temperature for softer squares.
Reheating:
Microwave for 10–15 seconds for a warm dessert feel.
Final Thoughts
If you make these White Bean Blondies, let me know how they turn out. Did you decorate them for easter desserts? Try the white bean brownies version? Experiment with toppings?
Share your twist so others can try your bean blondies recipe variation.
Baking with sweet beans recipe ingredients might sound unconventional, but it’s one of the simplest ways to elevate texture and nutrition without sacrificing indulgence. These white bean blondies prove that small changes can make a big difference.
Alex 🙂
The Best White Bean Blondies
Whoever first decided to add white beans to blondies was genuinely ahead of their time. These are The Best White Bean Blondies because they deliver everything you want in a blondie, soft centre, golden edges, sweet vanilla flavour, while quietly boosting fibre and protein.
If you’re new to bean desserts, I promise this: you cannot taste the beans. Once blended, they create a creamy base that mimics traditional batter beautifully. From a nutrition coaching perspective, this is what makes this healthy blondie recipe such a win:
- Extra fibre for better satiety
- Plant-based protein support
- Lower refined flour content
- More stable energy compared to many easter desserts
They’re indulgent, yes — but more balanced. And that’s the goal. Nourishing and delicious can absolutely coexist.
Ingredients
Instructions
Preheat and Prepare
-
Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper. Coach tip: Lining the pan ensures clean slices and prevents sticking, especially with naturally moist batters like this.
Blend the Wet Ingredients
-
In a large bowl, combine the white bean paste, maple syrup, melted butter, and vanilla. Mix until completely smooth. Coach tip: The smoother your bean paste, the better your final texture. Proper blending removes any concern about desert beans flavour.
Add the Dry Ingredients
-
Stir in oat flour, baking powder, and salt until just combined. Fold in chocolate chips. Coach tip: Stop mixing once incorporated. Overmixing can make bean blondies dense.
Bake
-
Spread the batter evenly in the prepared pan. Bake for 15–20 minutes until the top is lightly golden. The centre should still look slightly soft. Coach tip: Do not overbake. Blondies continue setting as they cool, and that gooey middle is what makes the best white bean blondies.
Cool Completely
-
Allow to cool fully before slicing into 12 squares. Coach tip: Cooling is key for structure. Cutting too early can cause crumbling.
Nutrition Facts
Nutrition Facts
Servings: 12 ServingCalories:142.79kcalTotal Fat:5.99gSodium:82.95mgTotal Carbohydrate:19.36gDietary Fiber: 3.02gSugars: 9gProtein:2.98gCalcium: 64.35mgIron: 1.32mgZinc: 0.7mg
Note
- Blend beans thoroughly for smooth texture.
- Do not overbake; centre should remain slightly soft.
- Cooling completely improves slicing and firmness.
- Maple syrup produces a slightly softer result than honey.
