Written by Lindsay Nixon
I've always thought "Blondies" were a white brownie (of sorts). So when my black bean brownies came out better than I could have ever imagined, I wondered if I could do the same with blondies. I realized rather quickly, hell yes I can!
To make the blondies, substitute white beans for black beans, pure maple syrup for agave, omit cocoa and add 1/3 cup strawberry jam and an additional 1/4 cup oats.
Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
Posted on May 15, 2009
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