I never understood why someone would eat a blondie when they could eat a chocolate brownie, but now I do. What’s more, I usually like warm desserts, but this one is better at room temperature or cold in my opinion. That also makes it easy to transport and perfect for a mid-adventure snack. See for yourself, and let me know what you think!
I’ve made these with Great Northern, Navy, and Pinto beans. They all work, but I prefer Great Northern. If you’re intrigued by the beans, check out the mud bean brownies too!
Cashew Bean Blondies
Servings: 1 8×8″ pan
Ingredients
- 6 tbsp cashew butter
- 4 oz applesauce (113 grams)
- 150 grams granulated sugar
- 15 oz cooked Great Northern beans
- 2 tbsp ground flax seeds
- 3 tbsp warm water
- 1 tsp vanilla extract
- 1 tsp baking powder
- 30 grams oat flour
- ½ tsp salt
- 4 oz chunky chocolate
Instructions
- Preheat oven to 350˚F, and butter a brownie pan.
- In a processor, process together cashew butter, applesauce, granulated sugar, beans, and flax seeds with water. Transfer to a mixing bowl.
- Mix in vanilla, salt, oat flour, and baking powder.
- Add chocolate chips and/or other add-ins.
- Bake for about 35-40 minutes, until the top cracks and browns slightly. Allow to cool completely before cutting. (Note: taste best at room temperature the next day.) Recommend storage in the fridge if keeping >1 day because of the beans.