Fudgy White Bean Blondies – Soy & Nut Free

This foolproof blender recipe creates perfectly fudgy blondies studded with chocolate chips. Allergy-friendly, protein-packed, and absolutely delicious.

I have used chickpeas and lentils in various ways to make healthier desserts already on the blog. There is my chickpea cookie pie, my chickpea brownies, my lentil brownies, and my lentil cookie dough brownie bars.

There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.

I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.

It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!

These are amazing and super easy, and you’re going to want to make them again and again.

Why You’ll Love White Bean Blondies

• super easy – you make the batter in the blender!
• lots of protein and fiber from the beans and tahini
• versatile! Make it with chocolate chips or use the snickerdoodle variation
• naturally gluten-free, soy-free, and nut-free

Ingredients

• beans and tahini – White beans and tahini add moisture that helps make these blondies so fudge! If you don’t like tahini, you can use smooth peanut butter or almond butter instead.
• sweeteners – A mix of maple syrup and brown sugar sweetens and adds a nice flavor profile.
• oil – You can use melted vegan butter instead, if you prefer. Make sure your vegan butter is allergy-friendly, if needed.
• vanilla – Adds flavor to the batter.
• flour, baking powder, and salt – Helps the batter come together and conditions the batter. You can use your flour of choice: all-purpose, spelt, oat, or gluten-free.

How to Make White Bean Blondies

Line an 8×8” or a 9×9” inch brownie pan with parchment. You can also use a 9×5” loaf pan or a cake pan. Preheat the oven to 350° F (175° C).

Add the white beans, maple syrup, brown sugar, tahini, oil, and vanilla to a food processor or a blender. Blend or process until the mixture is really smooth. Depending on your blender or food processor, this might take at least two rounds of blending for a minute each.

If you are using a food processor, add the flour, baking powder, salt, and vanilla powder (if using) directly into the processor and process until everything is well mixed. If using a blender, transfer the blended wet mixture to a bowl and stir in the flour, baking powder, and salt until combined.

Pour the batter into the lined pan.

Sprinkle in half of the dark and white chocolate chips, mix them in, and spread the batter evenly in the pan. Top the batter with the remaining chocolate chips. You can also use chopped chocolate chunks or chopped up bars and press some larger pieces into the top. That will look really nice!

Bake for 20 minutes, until the blondies are set in the middle. If they are not fully set, bake for another 5 minutes or so. For more golden and crispier blondies, continue baking for another 5 to 10 minutes. Remove the blondies from the oven, and let them cool in the pan for about 10 minutes.

Then transfer them from the pan and let them cool for another 5 minutes before slicing and serving.