These Gluten Free Chocolate Chip Blondies will satisfy your sweet tooth! With the perfect balance of chocolate and vanilla, you won’t even notice the secret ingredient that makes these blondies chewy and brownie-like: cannellini beans!
Dessert is my jam. Is it 19 degrees outside, but you’re craving a trip to the ice cream parlor? I’ll drive. Feel like baking a pie, but not sure who to share it with? I’m on my way over. Want to make an impromptu trip to Paradox Pastry? Already there doing blog work.
This week’s Foodie Friday theme is “Pinterest Curiosities”, and I was mighty curious about making desserts with a hidden vegetable/legume. Among the select “pinned”, there are beets in brownies (ahem, these from Fit Mitten Kitchen) and chickpeas in blondies. Well, I didn’t have beets in the fridge but I did have a can of cannellini beans in the pantry. So, blondies it is!
This recipe, adapted from Ambitious Kitchen’s Flourless Chocolate Chip Chickpea Blondies with Sea Salt, grabbed my attention like woah. I specifically remember thinking, “There’s no way this actually tastes good!” when pinning it to my Pinterest page. Well, let me just tell you that the result was a very pleasant surprise. The household of roommates – and Ray – approved!
Since we are still going strong with lunch and snack prep throughout the week, these were a perfect food item to add into the mix. The batter took me no more than five minutes to whip together, and they baked for just 20-ish more! I could’ve baked a second batch, though, because these only lasted us a couple of days, they were so tasty .
About the beans…you may be wondering: But does it TASTE like beans?! Would I take a bite and think, “there are totally a can of cannellini beans in these blondies”? Why would I make these over classic flour and butter blondies?
The reality is, you don’t HAVE to make these over traditional blondies. Life is about balance, and if you want a flour-y, buttery, blondie, eat one without guilt! But life is also about balance in the sense that if I want real, creamy ice cream later, I’m probably going to choose this gluten free chocolate chip blondie. If it’s the weekend and I’m taking a day off of working out, I might decide to reach for THIS blondie rather than a “real” blondie. You get the point.
In case you’re STILL curious about the fact that flour is replaced with beans and nut butter, hakuna matata! These blondies have a very similar texture: you still bite into a chewy, “doughy” bar of of goodness. The chocolate chips and chunks add an extra umph of texture (and flavor), and I wasn’t shy about the vanilla extract. The flavors are there, and you don’t even have to tell your family and friends that there are beans in the dish. Just kidding, honesty the best policy. But you can tell them afterwards, right?
- Cooking Spray
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1/2 cup peanut butter or nut butter of your choice
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla
- 1/2 tsp Kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup combination chocolate chips and chocolate chunks
- Preheat oven to 350 degrees F and line a square 8×8 inch baking pan with parchment paper. Lightly spray with nonstick cooking spray. Set aside,
- In a food processor, mix together beans, nut butter, maple syrup, vanilla, salt, baking powder, baking soda. Process until smooth and beans are combined well.
- With a spatula, fold in chocolate chips, reserving a couple of tablespoons for sprinkling.
- Spread batter evenly in pan and finish by sprinkling leftover chocolate chips on top.
- Bake for approximately 20-25 minutes, or until a toothpick inserted comes out clean. Batter will look done on the edges and perhaps under-cooked in the middle, but do not over-bake!
- Cool on a wire rack for 20 minutes before slicing into squares.
- What’s the oddest ingredient you’ve substituted in a recipe?
- Blondies or brownies?
- Do you snack prep for the week?
- Will you be hit with snow this weekend?
- What are you plans? Happy Friday!