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

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 1 8×8″ pan


  • 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


  • 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.


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