White Bean Blondies

I have been wanting to try Black Bean Brownies for awhile and just haven't gotten around to trying them yet.  Have you tried them?  I love the idea of replacing some of the unhealthy ingredients in desserts and replacing them with good for you things like beans.  What a great way to get extra fiber and protein and less carbs and fat!

When I was preparing to make the big pot of white beans for the salad that I shared with you here, I thought I would go ahead and cook all that I had so that I would have enough to use some of them in other dishes.  If you could make brownies out of black beans, why couldn't you make blondies out of white beans?  It made sense to me.  I knew that it couldn't be an original idea though so I did a Google search and I was right.  Someone had already been there and done that which was good for me.  No re-inventing the wheel here.  I could just make an alteration or two to make them my own and give them a try. 

While they were a little crumbly,  it didn't affect the taste at all.  It may be that we didn't let them cool long enough before we cut them.  My husband came in and was ready to try them immediately.  He ate a couple of pretty big pieces before I shared the secret ingredient.  Some things are better kept to yourself....at least for a little while.  I think he and Connor will agree that they are delicious.  

So without further delay, let me share with you....

White Bean Blondies

Adapted from The Professional Palate’s White Bean Blondies

1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed

* I used 15 oz. of a mixture of dried navy beans and cannellini beans that I had cooked very simply with Extra Virgin Olive Oil and Salt rather than using canned beans.

3/4 cup sugar 

2 tablespoons canola oil

1/2 tsp baking powder

1/4 tsp salt

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

2 large eggs

1/2 cup old-fashioned oats

3/4 cup chocolate chips

Shredded Coconut

*I added a handful of it and didn't measure it.  Use your disgretion on this one.  Chopped pecans or walnuts would be delicious in there, as well.

Blend everything (except chips, oats and coconut, if you are using) in the bowl of a food processor in the order listed, pulsing between each addition.  Before adding the chocolate chips, oats and coconut, process mixture until very well blended and very smooth. Add the oats, chips and coconut, pulse just until blended. Pour into an 9- x 9-inch baking pan coated with cooking spray.

Cook at 350F for 35 - 40 minutes or until wooden pick inserted in center comes out clean. Let stand at least 20 minutes before slicing. Store in refrigerator. 

This post is being shared here with
Miz Helen's Full Plate Thursday.

Thanks so much for stopping by!  We are getting our first visit from a Louisiana Thursday evening.  We are going to be off playing tourist the next few days.  Boston, Vermont, White Mountains, Seacoast/Maine....here we come!