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Butter Bean Blondies

Author: 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

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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