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These butter bean blondies are chewy, golden, and packed with vanilla and white chocolate flavor (made in a blender with no flour required).
save this recipe!If you’ve made my fudgy black bean brownies or chickpea blondies, this is the butter bean version of that same concept. The bean base replaces flour entirely, adding protein and fiber while disappearing behind the brown sugar, vanilla, and white chocolate.
Butter beans are the best bean for a blondie specifically because their flavor is the mildest and most neutral of any white bean, which means they need the least amount of other flavors to hide behind.
Reader rating
“Tried these for the first time today and I was so pleasantly surprised at how good they were! I’ve tried similar recipes in the past and they’ve not tasted great, but these are really delicious! Will absolutely be making again. Great recipe!” —Heather
Key ingredients
- Butter beans: The mildest, most neutral white bean for baking, which means they require the least amount of other flavors to mask them. Drain and rinse thoroughly before blending since any residual liquid from the can loosens the batter and affects the final texture.
- Rolled oats: Blended into the batter to provide structure without flour. They give the blondie its slightly chewy bite and prevent the bean base from producing a texture that’s too dense or fudge-like.
- Brown sugar: Light brown sugar is our go-to here since dark brown sugar would compete with the vanilla and white chocolate.
- Vanilla extract: The dominant flavor in the blondie alongside the white chocolate!
- White chocolate chips: Use a good quality white chocolate since cheaper brands can disappear entirely during (speaking from many unfortunate batches of experience!).
- Baking powder and baking soda: Both are used together to get enough lift in a blender-based batter that has no creaming step.
Can you taste the butter beans? Nope! From a sensory science standpoint, what we perceive as blondie flavor is almost entirely driven by fat, brown sugar, and vanilla. The bean base provides the structure for all three without adding a flavor note of its own.
Fudgy Butter Bean Blondies (No Flour!)
Ingredients
- 1 15-oz can butter beans, drained and rinsed, 1 ½ cups or 252 g of beans
- ¾ cup light brown sugar, 150 g
- 2 large eggs
- 2 tsp vanilla extract, 8 g
- ⅔ cup rolled oats, 60 g
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, melted, 55 g
- ½ cup white chocolate chips
- 2 Tbsp additional white chocolate chips, optional topping
Instructions
- Prep: Preheat the oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan.
- Blend Base: In a high-speed blender, combine 1 15-oz can butter beans (drained and rinsed), ¾ cup light brown sugar, 2 large eggs, 2 tsp vanilla extract, ⅔ cup rolled oats, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Blend until completely smooth, about 2 to 3 minutes.
- Add Butter: Add ¼ cup unsalted butter (melted) and blend again until fully incorporated and smooth.
- Add Chocolate: Transfer batter to a bowl and fold in ½ cup white chocolate chips.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 35 minutes. A toothpick inserted should be mostly clean with a few moist crumbs.
- Add Topping Mid-Bake (Optional): Around 10 to 15 minutes into baking (once top is a little set), sprinkle 2 Tbsp additional white chocolate chips over the top.
- Cool: Let cool completely in the pan before slicing to allow the blondies to set, about 30 minutes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Made these with my 13 year old today and they were a hit with the whole family. Came out a little more like a cake, than a fudgy brownie, but no complaints and they don’t taste like beans. We subbed the white chocolate chips for semi-sweet.
So glad it hit the spot Alyssa, thanks for sharing!
Mine was much more cake-like as well! Glad to hear others had similar experiences. No complaints though, super yummy regardless.
These came out SO GOOD! I blend in the white chocolate chips and it’s perfect. Thank you so much for the recipe 🙂
Love hearing this Bethany, thanks for being here!
I was so excited to try these and actually doubled the recipe and baked in a 13×9 pan. I also made no adjustment to the bake time.
Mine came out a bit drier, but that may have been an error in measuring on my part. But, they are very good and I would never guess that the texture is achieved by beans and a bit of oats.
Thanks so much for trying our blondies and for leaving your feedback Jill!
Delicious! I swapped the butter for 2 tbsp of oil. Not sure if it was because of that, but the texture was much more cake-like with a tender crumb rather than brownie/fudge. But it was delicious nonetheless and I honestly want to use it as a base for further experimenting. I added in chopped dark chocolate and the whole thing was like a cake version of a chocolate chip cookie ♡ ☆
Thanks for making it and sharing Alex!
Made these tonight and they turned out really good! I substituted butterscotch chips for white chocolate chips since I already had a bag open. Quick, tasty, and ready to make….will definitely make again soon!
Oh my gosh, the butterscotch is such a great idea. Happy eating!
Is there something I could use besides brown sugar that wouldn’t add the extra calories?
You could try a no-calorie brown sugar replacement! Stevia and Splenda both have them, I think.
Has anyone tried this with dates instead of sugar? I was thinking to do the hot water and dates (let sit) and blend as a sugar substitute here.
Am I reading this correctly? Makes 16 blondies?! I thought it made 9 but seeing at the top servings 16
They’re pretty rich, so I typically cut it into 16 pieces, but you could definitely do 9 for bigger blondies
Made these to surprise my kids after their first day back to school. They are SO good and beyond easy to throw together quickly. It truly doesn’t taste like a healthier version of a treat, it just tastes like a nice sweet treat. I’ll be adding this to our regular rotation!
You just made my day Mary, enjoy!