Using beans to make brownies is not a new discovery. I thought I’d play around with the recipes out there to make them a lighter, sweeter sister.
It feels like I’ve made these blondies about 20 times (hence the differing photos), each time changing something in the recipe, adding a little bit more of this or a touch less of that, trying to get the perfect texture and taste. While I’ve discovered a few things along the way, I realised that, actually, given that we’re not using traditional baking ingredients or techniques, it doesn’t really matter. Each batch turned out pretty similar to the last and each equally as good.
Things I discovered:
- If you need these to be nut free, you can substitute the cashew butter for more tahini, but tahini does have a strong taste so be sure that you like it first.
- If you don’t like the taste of tahini you can replace it with more cashew butter.
- Similarly, you can use any other nut butter to replace the cashew butter and/or the tahini. Just remember that cashew butter has a subtle, smooth taste whereas almond or peanut butter have stronger tastes.
- If you prefer a ‘cakier’ texture, feel free to throw an egg in there.
- You can, of course, use milk or dark chocolate, though I think the sweetness of white pairs really well with the slight bitterness of tahini.
- * Note: Using ground almonds instead of oats produces a very slightly softer bake and they will need 5-10 more minutes in the oven.
Like I said earlier, these are not traditional blondies. They’re moist, dense and fudgy. When you take them out of the oven, they may still appear slightly uncooked but they do set when cooled. And, if you happen to take them out a tad early while they’re still soft and gooey to eat with a spoon you won’t regret that either (see photos below).
To making these vegan try using a dairy-free yoghurt and chocolate.
To make them gluten-free use GF oats and baking powder.
White chocolate, tahini and cashew butter bean blondies
1 can white beans, drained and rinsed well
50g cashew butter
100g coconut/ rapadura/ cane sugar
130g natural yoghurt (or dairy-free alternative)
30g oats/ ground almonds * see note above
2 tsp. vanilla extract
½ tsp. baking powder
½ tsp. salt
Roughly 100g white chocolate
Pre-heat the oven to 175oC (fan oven) and grease and line a 7×7 or 5×9 inch tin.
Put all of the ingredients, apart from the chocolate into a high-speed blender and blend until smooth, then pour the batter into a bowl.
Roughly chop the chocolate into chunks, stirring 2 thirds into the batter.
Pour the batter into your prepared tin and then scatter the remaining chocolate on top.
Put in the oven for 20 minutes (or 30 if using almonds instead of oats).
Remove from the oven and leave to cool before slicing. Store in an airtight container or in the fridge.
Best enjoyed straight from the oven, or warmed up in the microwave but nice cold too.