Baking

Butter Bean Blondies

Butter Bean Blondies

Blondies made in a blender from a tin of butter beans, brown sugar, eggs, vanilla, oats and melted butter, with white chocolate folded through and scattered on top. There's no flour, and they come out chewy, golden and fudgy rather than tasting of beans.

Makes 16 blondies · Prep 15 mins · Cook 35 mins · 11 ingredients · 7 steps

Ingredients

  • 1 x 400g tin butter beans (drained and rinsed, about 240g)
  • 150g light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 60g rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 55g unsalted butter (melted)
  • 85g white chocolate chips
  • 20g white chocolate chips (for the top, optional)

Method

  1. Heat the oven. Preheat your oven to 175C and grease or line a 20cm square tin with baking paper.
  2. Blend the base. Put the butter beans, light brown sugar, eggs, vanilla extract, rolled oats, baking powder, bicarbonate of soda and salt into a high-speed blender. Blend for 2-3 minutes, until completely smooth with no flecks of bean skin or whole oats left.
  3. Blend in the butter. Pour in the melted butter and blend again until it is fully mixed in and the batter is smooth.
  4. Fold in the chocolate. Tip the batter into a bowl and fold in the 85g of white chocolate chips.
  5. Bake. Pour the batter into the tin, smooth the top, and bake for 35 minutes, until a skewer pushed into the centre comes out mostly clean with a few moist crumbs.
  6. Top them halfway. Around 10-15 minutes into baking, once the top has set a little, scatter the remaining 20g of white chocolate chips over it and carry on baking.
  7. Cool, then cut. Leave them to cool completely in the tin, about 30 minutes, before cutting into 16 squares. They set as they cool, and cut warm they fall apart.

Good to know

  • The chips for the top go on part way through rather than at the start so they sit on the surface instead of sinking. Depending on the white chocolate, chips added too early can melt into the batter and disappear altogether.
  • Blend for the full time. Any bean skin left whole is what gives the game away, and a smooth batter is what makes them taste like a blondie rather than a bean cake.
  • Use oats labelled gluten-free if they need to be.
  • Keeps 3-4 days in an airtight container, or up to a week in the fridge.