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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).

Nine square blondies with visible white chocolate chips are arranged on parchment paper in a grid pattern.
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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.

Three bean blondie bars with white chocolate chips and nuts are stacked on a piece of parchment paper, with more blondies and a bowl in the background.
These butter bean blondies are gluten-free, naturally higher in protein, and so chewy and golden you’d never guess what’s holding them together.

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.
Nine labeled bowls and containers containing the ingredients for Butter Bean Blondies—including baking powder, eggs, butter, vanilla, butter beans, brown sugar, white chocolate chips, and oats—are artfully arranged on a light surface.

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.

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Butter Bean Blondies

By: Sarah Bond

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
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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.
    Blender filled with a smooth, light brown mixture viewed from above on a neutral background.
  • Add Butter: Add ¼ cup unsalted butter (melted) and blend again until fully incorporated and smooth.
    Top-down view of a blender containing a yellowish liquid mixture, with some residue on the sides of the container, placed on a light-colored surface.
  • Add Chocolate: Transfer batter to a bowl and fold in ½ cup white chocolate chips.
    A glass bowl filled with light brown batter, topped with white chocolate chips, sits on a beige surface next to a black spatula coated with batter.
  • 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.
    A square pan lined with parchment paper holds baked blondies topped with scattered white chocolate chips.
  • 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.
    Nine rectangular blondies with white chocolate chips are arranged on parchment paper, viewed from above. A plate of loose white chocolate chips and a striped cloth are partially visible nearby.

Notes

Add white chocolate chips later in baking to prevent them from sinking and fully melting into the batter. Depending on the quality of white chocolate, they can dissolve and disappear if added too early.
Store in an airtight container at room temperature for up to three days, or in the fridge for up to five. The texture firms up further after the first day, which actually improves the chew. To freeze, wrap individual squares and store for up to two months. Thaw at room temperature for about thirty minutes before eating.
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